Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 medium carrots, diced
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3–4 celery stalks, diced
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2 large garlic cloves, finely chopped
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½ tablespoon Italian seasoning
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¼ teaspoon red chili flakes
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2 tablespoons tomato paste
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2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
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½ lb (225 g) potatoes, peeled and cubed
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5 cups (1.25 liter) vegetable stock
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1 cup (250 ml) coconut cream
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½ cup (30 g) sundried tomatoes, chopped
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2 cups (75 g) black kale (cavolo nero), chopped
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Salt and freshly ground black pepper, to taste
Instructions
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Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened. -
Add Flavor
Stir in garlic, Italian seasoning, and chili flakes. Cook for 1 minute until fragrant. -
Build the Soup
Mix in tomato paste, then add chickpeas, potatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer 15 minutes, until potatoes are tender. -
Make It Creamy
For a richer texture, remove 2 cups of the soup, blend until smooth, then stir it back into the pot. -
Finish the Soup
Add coconut cream, sundried tomatoes, and kale. Simmer another 3–5 minutes, until kale is wilted. -
Season and Serve
Taste and adjust salt and pepper. Serve hot with crusty bread.
Notes
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Make it heartier: Add pasta or white beans.
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Creamy swap: Use heavy cream instead of coconut cream if not vegan.
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Storage: Keeps 4 days in the fridge, 3 months in the freezer.
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Spice it up: Add smoked paprika or extra chili flakes for depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired, Tuscan
- Diet: Vegan