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Close up of the chickpea kale soup in a white bowl next to some extra fresh parsley leaves on the side.

Smoky Chickpea Kale Soup

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This hearty Chickpea Kale Soup is smoky and loaded with fresh thyme, ginger, kale and sweet potato. An easy and cozy vegan soup recipe.


  • 2 tsp avocado oil or neutral flavored oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 12 stalks of celery, diced
  • 2 bay leaves
  • 5 cloves garlic, finely minced
  • 1 inch fresh ginger, finely minced or grated
  • 2 roma tomatoes, diced
  • 2 cans chickpeas, rinsed well and drained
  • 1 large sweet potato, cubed
  • 2 tsp smoked paprika
  • 1 tsp dry basil
  • 56 cups vegetable broth or 2 bouillon cubes with water
  • 5 sprigs fresh thyme or 1/2 tsp dry thyme
  • 2 cups kale, roughly chopped
  • Juice of half a lemon
  • Salt and pepper to taste


  1. In a soup pot over medium heat, add in your oil to warm through. Then add in your onions, peppers and celery with a pinch of salt and saute until softened. 
  2. Next, add in your bay leaves and give a good stir to heat through, then add in the garlic and ginger making sure to continue to stir until fragrant. 
  3. Add in the diced tomatoes and potatoes along with your paprika and basil then stir that all together to coat.
  4. Stir in your chickpeas and then pour in your vegetable broth. Give your pot a stir and then add the thyme. 
  5. Bring your soup to a low boil and reduce the heat to a low simmer and allow your soup to cook for about 10-15 minutes or until the sweet potato has softened. 
  6. Add in your kale, cover your pot with a lid and allow to simmer on low for 5 minutes to help wilt the kale.
  7. Remove the bay leaves and thyme sprigs then add a nice squeeze of lemon juice and adjust the salt and pepper to your liking. If you want the soup to be slightly thicker, use an immersion blender to blend a small portion of the soup to your desired consistency.  


You can have this soup two ways. It can be left as a nice broth based soup with chunky vegetables, or if you have a blender or immersion blender, you can partially blend 1/4 to 1/3 of the soup to make it more creamy and rich. Just make sure to remove the thyme sprigs and bay leaves before doing this.

I like adding the in 5 minutes before it’s done cooking so that it softens, but doesn’t overcook and get too mushy.

While you can absolutely make this soup with freshly cooked chickpeas, I find using canned chickpeas for this soup so much easier.

Make sure to sweat your vegetables in the beginning with a pinch of salt. Add more or less herbs to your soup based on your taste. This is important because the quality of our herbs and spices might differ slightly or you might like more or less salt in your soup compared to me. So use this as a base and add more or less of the things you like.