Kale and chickpea soup with ham
Healthy and hearty soup with vegetables. This soup is quick to make, warming and comforting, and perfect as a a filling meal.
- 90 g kale
- 2 medium carrots
- 1 onion
- 2 garlic cloves
- 800 ml vegetable stock
- 1 tsp apple cider vinegar or lemon juice
- 1 teaspoon dried thyme
- 1 tin chickpeas
- 100 g sliced ham or cooked gammon
Finely dice garlic and onions. Dice carrots into appropriate sized cubes or half circles.
Heat a splash of oil in a pot on medium heat. Add onion and cook for 2-3 minutes until translucent. Add garlic, and cook for another minute.
Add carrots to the soup, and cook for 2-3 minutes until they are warmed through. Add kale and cook until it starts to wilt.
Add all the other ingredients except for the ham, and cook until the carrots are soft. Add salt and pepper to taste.
Add sliced or shredded ham and allow it to heat through before serving.
This recipe makes two very large bowls of soup, and can easily be doubled or tripled.
This soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Thaw and reheat before serving. I like to make a big batch of this soup to freeze in portion sizes. If I ever feel a bit under the weather or have a cold, I always have a nice, warm kale soup in the freezer waiting for me.
Calories: 217kcal | Carbohydrates: 21g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 2257mg | Potassium: 639mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15538IU | Vitamin C: 63mg | Calcium: 115mg | Iron: 2mg