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Tuscan Chickpea Soup

This Tuscan chickpea soup is a creamy, hearty, and comforting one-pot meal packed with flavor and plant-based protein!
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 small onion minced
  • 8 oz tempeh minced
  • 3 cloves garlic minced
  • 2 tbsp nutritional yeast
  • ¾ tsp paprika
  • ¾ tsp oregano
  • ¼ tsp red pepper flakes
  • 2 tbsp coconut aminos*
  • 2 tbsp tomato paste
  • 1 medium russet potato cubed, optional
  • 1 15 oz can chickpeas**1 drained
  • ⅓ cup sun dried tomatoes* chopped
  • 3 cups vegetable broth**2
  • ⅓ cup raw cashews* soaked in hot water for 10 minutes
  • ⅓ cup water
  • 4 cups kale chopped

Garnish

  • ½ lemon juiced
  • ¼ cup fresh basil leaves
  • salt and pepper to taste

Instructions

  • Heat 1/2 the olive oil in a pot over medium heat. Add onions and sauté until translucent, about 4 minutes.
  • Add tempeh and remaining oil and sauté until tempeh starts to brown.
  • Add garlic, nutritional yeast, paprika, oregano, and red pepper flakes. Stir for about a minute until fragrant.
  • Add coconut aminos and tomato paste. Stir for 30 seconds.
  • Add potatoes, chickpeas, sun dried tomatoes, and vegetable broth. Bring to a boil, then reduce heat to medium low to simmer for about 10-15 minutes until potatoes are cooked.
    Tip: The potatoes are cooked when you can easily pierce one with a fork.
  • While the soup is simmering, make cashew cream. Drain the soaked cashews and add to a blender with water. Blend until smooth. (You can also use an immersion blender and cup for this.)
  • Once potatoes are just cooked, stir in cashew cream and kale. Simmer for another 5 minutes to wilt the kale.
  • Turn off heat. Just before serving, stir in lemon juice and basil. Add salt and pepper to taste.

Notes

1) 1-15oz can of chickpeas is about 1 1/2 cups of chickpeas.
2) I used a teaspoon of Better than Bouillon Vegetable Base*.