Print

Hearty Kale and Chickpea Tomato Soup

Print Recipe

Hearty, gingery and garlicky kale and chickpea tomato soup made in the Instant Pot for ease.

Ingredients

Scale
  • 1 head of garlic, peeled, crushed and roughly chopped
  • 2 inches ginger, unpeeled and roughly chopped
  • 2 carrots, chopped
  • 1 leek, thinly sliced into half rings
  • 1 tablespoon of ground cumin
  • 1 russet potato, unpeeled and chopped into ½ inch pieces
  • 1 16 oz jar of your favorite red, chunky salsa
  • 14 oz can of diced Italian tomatoes (like actually from Italy)
  • 1 can of chickpeas, drained and rinsed
  • 1 bunch of kale, stems removed and leaves torn into 2–3 inch pieces
  • 1 cup bulgur wheat, rinsed
  • 6 cups of water
  • Avocado oil for coating pan

Instructions

  1. Bring Instant Pot to sauté mode and add enough avocado oil to cover the bottom of the pot. Add the garlic, ginger, carrots, potatoes, leeks, cumin and half a tablespoon of salt into the pan. Stir well to mix. Cook for 2-3 minutes.
  2. Add the kale, salsa, diced tomatoes, bulgur wheat, chickpeas and water and mix well again to deglaze the bottom of the pot. The juices from the tomato can helps with this.
  3. Turn off sauté mode and cover the pot with the lid, fully sealing it.
  4. Turn on pressure cook mode and cook at 4 minutes.
  5. When done, release manually.
  6. Serve with good olive oil on top. Garnish with cilantro or Italian parsley (optional)

Notes

  1. Any generic red salsa should work so long as it’s chunky. It helps with both taste and texture. I have not tested this with a red mango salsa yet.
  2. Make sure the potatoes are actually cut at half an inch so they cook through.

Find it online: https://bakeroise.com/hearty-kale-and-chickpea-tomato-soup/