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Curry Chickpea Rice and Kale Soup | Lemons and Basil
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5 from 1 vote

Curry Chickpea Rice and Kale Soup + V|GF

This Curry Chickpea Rice and Kale Soup is full of vibrant colors and fresh vegetables - the perfect Spring time soup. Vegan + Gluten-Free
Prep Time15 mins
Cook Time30 mins
Course: Breakfast/Lunch
Cuisine: Soup
Keyword: gluten-free, Soup, vegan
Servings: 10 cups
Calories: 136kcal
Author: Kaylee Pauley


  • 1 bag banza chickpea rice
  • 1 tbsp coconut oil
  • 1 large sweet onion finely chopped
  • 1 clove garlic minced
  • 2 cups carrots finely chopped
  • 1 medium bell pepper finely chopped
  • 1 cup zucchini finely chopped
  • 3-4 cups kale leaves stems removed, finely chopped
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tbsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • Garnish with hemp seeds, coconut cream and fresh herbs


  • Once all vegetables are prepped, cook chickpea rice according to package direction, rinse and set aside.
  • Meanwhile place coconut oil, chopped onion, and minced garlic in large stock pot. Saute 3-4 minutes, then add carrots and bell pepper and cook another 2-3 minutes.
  • Next add in the chopped zucchini, kale, vegetable broth, almond milk and all seasonings.
  • Bring to a boil, then reduce and simmer for 20 minutes.
  • Once all veggies are cooked and just before serving, add chickpea rice to soup. Stir and add any additional desired salt/pepper. Garnish with hemp hearts, coconut cream, and fresh herbs.


Serving: 1cup | Calories: 136kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3.5g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 330mg | Fiber: 4g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 26mg | Calcium: 8mg | Iron: 7mg