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Chickpea and Kale Super Soup

Recipes | February 25, 2016 | By

Chickpea and Kale Super Soup

Servings 6



  • 1 cup dried mushrooms (crumbled or chopped)
  • 5 cups boiling water


  • 1 medium to large onion (chopped)
  • 3 large cloves garlic (chopped)
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 4 tablespoons olive oil (divided)
  • 1 medium to large potato (or sweet potato, chopped)
  • 1 can chickpeas (drained)
  • 2 cups kale (or baby kale, washed and chopped or torn)
  • 1 cup unsweetened soy or almond milk (cold)
  • Dash of cayenne pepper
  • 1 tablespoon corn starch
  • Salt and pepper (white or black to taste)


  • Pour the boiling water over the dried mushrooms. Cover and soak for 30 to 40 minutes to create stock.
  • Chop the onion and garlic and sauté them in 3 tablespoons of the olive oil in a large cook pot until the onion is translucent. Add the cumin and coriander and continue sautéing for 1 to 2 minutes.
  • Pour the mushroom stock over the onion and garlic sauté. Add the potato and chickpeas and bring the soup to a boil.
  • Reduce the heat and simmer for 20 to 30 minutes.
  • Pour the cold soy or almond milk into a small bowl, and add the remaining tablespoon of oil.
  • Add the cayenne pepper and the cornstarch, and whisk vigorously.
  • Add the soy milk and corn starch mixture slowly to the soup, stirring as you add. Once fully combined, add the kale, stirring.
  • Cook covered, stirring occasionally, for 10 more minutes.
  • Salt and pepper to taste. Serve.
  • This recipe by David Hoenig was an entry in the All Animals Meatless Monday Recipe Contest, 2013.
  • Picture by Meredith Lee/The HSUS