10 ingredients · 4 hours · 8 servings
Directions
1. Pour the vegetable broth into the slow cooker and set to high while you prepare the
remaining ingredients.
2. Add the chickpeas, carrot, celery and salt. Continue to cook on high for 4 hours, or set to low for 8 hours.
3. Stir in the kale, dill, coconut milk, apple cider vinegar and nutritional yeast. Adjust the salt as needed and cook for another 10 minutes.
4. Divide into bowls and enjoy!
Notes
Serving Size
One serving is equal to approximately 1.25 cups of soup.
More Carbs
Stir in cooked rice or quinoa before serving.
No Coconut Milk
Use almond milk, cashew milk, oat milk or cream instead.
No Chickpeas
Use white navy beans, red kidney beans, black beans, diced chicken or meatballs instead.
Storage
Refrigerate in an airtight container up to 5 days, or freeze if longer.
Ingredients
6 cups Vegetable Broth 1 1/2 cups Dry Chickpeas (uncooked, rinsed) 2 Carrot (medium, peeled and diced) 4 stalks Celery (diced) 1 tsp Sea Salt 4 cups Kale Leaves (chopped) 1/4 cup Fresh Dill (stems removed, chopped) 2 cups Canned Coconut Milk 2 tbsps Apple Cider Vinegar 2 tbsps Nutritional Yeast