Kale and Chickpea Soup

Ingredients

• Cooking Spray
• 1 tsp Garlic
• 1 cup Onion
• 1 quart Vegetable Broth
• 4 cups Kale Leaves
• 1 can Chickpeas
• 1 tsp Curry Powder
• 3 Salt
• 1 Black Pepper
• 1 tbsp Lemon Juice
• 1 cup Almond Milk

1. 1Spray the inside of a stockpot with cooking spray and place over medium heat. Add garlic and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes.
2. 2Add onion and about 2 tablespoons of the vegetable broth to the pot; cook and stir until onion is translucent, 5 to 7 minutes.
3. 3Stir in kale and cook until slightly wilted, 3 to 4 minutes.
4. 4Add chickpeas, remaining vegetable broth, curry powder, 3/4 teaspoon of the salt, and black pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender and flavors meld, about 15 minutes.
5. 5Using an immersion blender, blend about half the soup directly in the pot to thicken it while leaving some chickpeas and kale whole for texture; alternatively, transfer half the soup to a blender, puree, then return to the pot.
6. 6Stir in almond milk and cook until heated through, 2 to 3 minutes.
7. 7Remove from heat and stir in lemon juice. Taste and adjust salt and pepper as needed before serving.