I've been sick for the last few days: not exactly the best way to start off eating vegan. All I wanted was some comforting chicken soup, but instead I googled around for vegan soups and found this recipe. I thought it looked like just the thing to clear up my clogged nostrils and WHOA was I right. The spice of the peppers, combined with the garlic and the ginger, totally got the job done (bonus: garlic and ginger can both help boost immunity).
I modified the recipe to my own liking: I added more carrots, more broth, and more garlic as well as kale. I also cooked it on the stove rather than in the slow cooker. Even so, this is still THE soup to eat if you're a vegan and you enjoy spicy food and you have a cold. It's the spiciest soup I've ever eaten in my life, and I say that in a good way. If you want to make it and you don't like things quite so spicy, only use a few of the chile peppers, or omit them altogether.
Right now, I'm eating this ridiculously spicy soup again for lunch, except this time over rice. It's not quite as spicy as it was last night, but it's still got more than a bit of a kick to it. I really like this soup and I'll definitely make it again; I love how it's kind of equal parts Asian and equal parts Mexican.
Super Spicy Vegan Kale & Chickpea Soup
adapted from West Of Persia
total time: 1 hourish
total hands on time: 15-20 min
What you'll need:
32-48 oz of vegetable broth
5-7 garlic cloves, peeled
1 can chiles in adobo sauce
1 small chunk of fresh ginger, peeled or chopped (1 or 2 tbsps)
1/2 an onion, cut into chunks
3-4 large carrots, peeled and sliced into coins
1-2 tbsps olive oil
1 can of chickpeas, drained
about 3 cups of fresh kale, torn into bite size pieces
cilantro to your taste (as a garnish)
What you'll do:
1. Put 32 oz of broth, plus the garlic, chiles (with sauce), onion, and ginger into a blend and blend until smooth.
2. Chop carrots. Then, in a large soup pot, heat olive oil on medium.
3. Saute the carrots in the olive oil for a few minutes, no more than 2 to 4.
4. Then, add the broth mixture and turn heat up to high. You may want to add a bit more veggie broth (I added about 12 more ounces) or even some water to distribute the spiciness a bit.
5. Add chickpeas and bring mixture to a boil.
6. Once it's boiling, turn down the heat and simmer for 20-25 minutes, or until carrots are tender.
7. Stir in kale and cook until kale is wilted.
8. Garnish with cilantro and serve.