Vegan Kale and Chickpea Soup

Ingredients and Weight:

• Kale: 500 grams (about 1 pound)
• Chickpeas: 200 grams (cooked weight)
• Vegan broth or vegetable stock: 2 liters (8 cups)
• Extra virgin olive oil: 3 tablespoons
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Diced tomatoes: 2 cups
• Dried oregano: 1 teaspoon
• Salt and pepper: to taste
• Optional toppings: Vegan parmesan shavings or nutritional yeast flakes

Preparation Time: 45 minutes (including prep and cooking time)

Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and cook until softened.
2. Add the diced tomatoes and oregano, and bring to a boil. Reduce heat and let simmer for 10 minutes.
3. Pour in the vegetable stock or broth, and bring back to a boil.
4. Add the cooked chickpeas and stir well.
5. Roughly chop the kale and add it to the pot. Season with salt and pepper as desired.
6. Let the soup boil for another 10-15 minutes or until the kale is tender but still bright green.
7. Taste and adjust seasoning if necessary. Serve hot with optional vegan parmesan shavings or nutritional yeast flakes.

Nutritional Information: (Per serving, assuming no additional oil or seasonings) Calories: 200-250 depending on toppings Fat: 6-10g Carbohydrates: 35-45g Protein: 8-12g Fiber: 6-8g

Dish Characteristics:

• Vegan-friendly
• Rich in flavor and texture with the combination of kale and chickpeas
• Bright green color from the kale adds visual appeal
• Can be customized with different toppings to suit individual preferences

User Comments:

1. "This soup was amazing! The combination of kale and chickpeas was so flavorful and filling."
2. "I love how easy this recipe is to make, yet it tastes like a dish from a high-end restaurant."
3. "I added some vegan parmesan shavings for extra flavor and it was delicious."
4. "This is a great way to use up leftover cooked chickpeas. The soup is very hearty and satisfying."
5. "I served this as a starter for a dinner party and it was a big hit! Everyone loved the bright green color and rich flavor."

Special Precautions and Tips:

• Use fresh kale for best results, but frozen kale can also be used.
• Adjust seasoning according to taste preferences.
• For a richer broth, consider using vegetable broth with some coconut milk or other plant-based milk alternatives.
• If desired, you can puree some of the soup with a blender for a smoother texture.