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An easy recipe with just 10 ingredients is too good to be true? Not in this kale soup recipe with lime-cilantro chickpeas. You’re going to love this kale chickpea recipe!

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This soup is lean, mean, green, and loaded with flavor. A simple soup of kale, onion and diced green chili peppers becomes the perfect vessel for charred ingredients like jalapeño, tomatillo, and garlic. Chickpeas marinate in lime juice, lime zest, extra virgin olive oil, salt, and cilantro for the ultimate flavorful soup topping.

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How to Make this Kale Soup with Lime-Cilantro Chickpeas:

This recipe is a breeze, but you need an immersion blender or at the very least, a food processor.

First, roast the vegetables. You roast a head of garlic (this recipe DOES NOT PLAY), two jalapeño peppers, and a pound of tomatillos. To prep the garlic, cut the top off cross-wise (about half an inch from the top of the garlic), exposing the cloves. Discard the top and keep the cloves in the skin. To prepare the tomatillos, remove the husks first and then rinse under warm water to remove the sticky residue.

Roast everything until they begin to char and brown, about 15-20 minutes.

Next, start the soup. Sauté an onion until it begins to brown slightly, about 8-10 minutes. Add a can of diced green chili peppers and then vegetable stock. Bring to a boil and then simmer for 15 minutes.

While those two things are going, throw together your chickpeas, lime juice and zest, cilantro, and salt and let them mingle for about 15 minutes.

To finish the soup, throw the kale, roasted garlic cloves, roasted jalapeño, and roasted tomatillos into the soup pot and simmer for 15 minutes. Use an immersion blender to blend until smooth.

Want a thicker soup? Add a few tablespoons of tahini to thicken it up! You can also boil a peeled potato or two during the soup’s first simmer for a thicker soup as well!

Serve it up by spooning the chickpeas on top of the soup. If your soup is on the thinner side, the chickpeas will sink to the bottom, but that’s okay. It’ll still be delicious!

Looking for more vegan recipes? Check my archives!

If you made this kale soup recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Kale Soup with Lime-Cilantro Chickpeas

An easy recipe with just 10 ingredients is too good to be true? Not in this kale soup recipe with lime-cilantro chickpeas. You're going to love this kale chickpea recipe!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 399kcal
Author: Kylie Perrotti


Kale Soup:

  • 1 tablespoon plus 2 teaspoons avocado oil for roasting and sautéing, plus more if needed
  • 1-2 jalapeño peppers
  • 1 pound tomatillos husk removed and tomatillos rinsed under warm water
  • 1 head of garlic top cut off
  • 1 yellow onion peeled and sliced into wedges
  • 1 7- ounce can of hot green chili peppers. optional
  • 1 pound kale chopped
  • 5 cups water or vegetable stock
  • 2 tablespoons tahini optional
  • Salt and pepper to taste


  • 2 15- ounce cans chickpeas drained and rinsed
  • 2 limes juiced and zested (or use 1 large lemon, juiced and zested)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh cilantro leaves optional
  • Salt and pepper to taste


Char the tomatillos, jalapeño, and garlic:

  • Preheat oven to 400ºF. Place tomatillos, jalapeno peppers, and head of garlic (garlic should be cut-side up) on a baking sheet and drizzle with 1-2 tablespoons oil. Season with salt. Transfer to the oven and roast for 15-20 minutes until they char.

Start the kale soup:

  • While the tomatillos roast, prepare the kale soup. Heat 2 teaspoons of oil in a large pot and add the onion. Cook for 8-10 minutes until it begins to brown around the edges. Add the diced green chili peppers and cook for 4 minutes. Season lightly with salt.
  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.

Prepare the chickpeas:

  • In a bowl, combine the chickpeas, lime juice, and zest, oil, and cilantro. Season lightly with salt. Set aside for 10-15 minutes.
  • Remove the garlic cloves from the skin. Trim the stems off the jalapeno peppers and remove any woody parts from the tops of the tomatillo peppers.

Finish cooking the soup:

  • Add the garlic cloves, jalapeno, and tomatillos to the soup. Add the kale and cook an additional 15 minutes until the kale is bright green and tender—taste and season with salt and pepper.

Blend the soup:

  • Use an immersion blender to blend the soup until smooth. If the soup seems a bit thin, add the tahini. (Note, you can also add a peeled, diced potato or two during step 3 for a thicker soup…adjust cook time as necessary)

To serve:

  • Ladle the blended soup into bowls and pile the marinated chickpeas on top. Enjoy!


Calories: 399kcal | Carbohydrates: 60g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 282mg | Potassium: 1393mg | Fiber: 14g | Sugar: 12g | Vitamin A: 11622IU | Vitamin C: 187mg | Calcium: 286mg | Iron: 7mg

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