Garlic Kale Chickpea Soup

Instructions

1. Prepare the Garlic

   4 min hands-on

   • Peel and finely slice the garlic cloves.
   • Heat olive oil in a large pot over low-medium heat.
   • Add sliced garlic and sauté until fragrant and golden, about 2-3 minutes.
   • Remove half of the sautéed garlic and set aside for garnish.

2. Prep and Cook the Kale

   2 min hands-on5 min waiting

   • Remove tough stems from kale and roughly chop the leaves.
   • Add chopped kale to the pot with remaining garlic.
   • Stir to coat leaves in garlic-infused oil.
   • Pour in one-third of the chicken stock, cover, and simmer over medium heat for 5 minutes until wilted and tender.

3. Blend the Kale Mixture

   1 min hands-on2 min waiting

   • Transfer kale, garlic, and stock mixture to a high-speed blender.
   • Blend on high until smooth and silky, about 1-2 minutes.
   • Add a splash of chicken stock if too thick.
   • Set blended green broth aside.

4. Prepare the Chickpeas

   4 min hands-on

   • In the same pot, add a drizzle of olive oil.
   • Drain and rinse chickpeas, then add to the pot with reserved garlic slices.
   • Toast chickpeas over medium heat for 3-4 minutes until heated and lightly golden.

5. Combine and Adjust Consistency

   2 min hands-on5 min waiting

   • Pour blended kale mixture back into the pot with chickpeas.
   • Stir and gradually add remaining chicken stock to desired consistency.
   • Simmer gently for 5 minutes to meld flavors.
   • Season with salt and freshly cracked black pepper.

6. Finish and Serve

   2 min hands-on

   • Ladle soup into bowls.
   • Garnish with a dollop of sour cream, reserved sautéed garlic, and a pinch of black pepper.
   • Serve immediately while warm.
   • Cooking tips:
   • For an extra creamy texture, swirl in additional sour cream or olive oil before serving.
   • For a spicier kick, add a pinch of red pepper flakes while toasting the chickpeas.
   • To ensure a silky consistency, blend the kale mixture thoroughly and strain through a fine sieve if needed.
   • This soup pairs excellently with crusty bread or a side of herby croutons to complete the meal.