Dinner

Curried Kale & Chickpea Soup Recipe

ByBen Miller January 20, 2026January 20, 2026

Introduction

This Curried Kale & Chickpea Soup is a warm, comforting dish bursting with vibrant flavors and nourishing ingredients. Packed with spices, creamy coconut milk, and hearty chickpeas, it’s perfect for a cozy meal any day of the week.

The image shows a white bowl filled with a creamy yellow broth that holds several large orange chunks, likely sweet potato, scattered on top. There are many round beige chickpeas mixed throughout the soup, along with bright green leafy pieces, possibly kale, adding a fresh texture. Small red chili or pepper bits are sprinkled across the surface, giving a pop of color. The bowl is placed on a white marbled surface, and partially visible lime wedges are in the top left corner. Some wooden kitchen tools and extra chopped red pieces are seen around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapeseed or coconut oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
1 sweet potato (about 200g), peeled and cut into 2cm cubes
1 tsp turmeric
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas, rinsed
150ml low-fat coconut milk
500ml vegetable stock
160g kale, chopped
1 lime, juiced
1 red chilli, finely chopped (optional)

Instructions

Step 1: Heat the oil in a large pan and fry the chopped onion for 5 minutes until softened.
Step 2: Add the grated ginger and crushed garlic to the pan and fry for 1 minute more.
Step 3: Stir in the sweet potato cubes, turmeric, cumin, curry powder, and chickpeas. Cook for another 5 minutes, adding a little water if the spices start to stick to the pan.
Step 4: Pour in the coconut milk and 400ml of the vegetable stock. Bring the mixture to a simmer and cook for 8 minutes.
Step 5: Season the soup, then transfer a quarter of it to a blender. Blend until smooth, adding the reserved stock to thin if necessary, then pour the blended soup back into the pan with the remaining soup.
Step 6: Stir in the chopped kale and cook for 5 more minutes until the kale is tender.
Step 7: Add the lime juice, ladle the soup into bowls, and scatter over the finely chopped red chilli if you like an extra kick.

Tips & Variations

For a creamier texture, replace 250ml of the vegetable stock with an additional 250ml of coconut milk.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot, stirring occasionally. This soup also freezes well for up to 1 month; thaw overnight in the fridge before reheating.