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Slow Cooker Dill Chickpea Soup

Sally Twellman
It’s vegan, but still has a good amount of protein with chickpeas and nutritional yeast. Have you ever had nutritional yeast? If not, then you are in for a treat! It’s one of my favorite vegan protein sources, it’s high in B vitamins, and adds a parmesan cheese flavor to your dishes! This soup also has a delightfully creamy, yet tangy flavor with the combo of coconut and apple cider vinegar.
Finally, with fiber, healthy fat, and vinegar, this meal should keep your blood sugar nice and stable!
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Prep Time 10 minutes
Cook Time 4 hours
Course Main Course
Servings 6

Ingredients
  

  • 6 cup Vegetable Broth
  • 1/2 cups Dry Chickpeas (uncooked, rinsed)
  • 2 Carrots (medium, peeled and diced)
  • 4 stalks Celery (diced)
  • 4 cup Kale Leaves
  • 1 tsp Dried Dill
  • 1 can Coconut Milk
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Nutritional Yeast
  • 1/2 cup Onion
  • 1 tsp Garlic (1 clove)
  • Salt & Pepper To Taste

Instructions
 

  • Pour the vegetable broth into the slow cooker and set to high while you prepare the remaining ingredients.
  • Add the chickpeas, carrot, celery, garlic, onion, and salt.
  • Continue to cook on high for 4 hours, or set to low for 8 hours.
  • Stir in the kale, dill, coconut milk, apple cider vinegar and nutritional yeast.
  • Adjust the salt as needed and cook for another 10 minutes.
  • Divide into bowls and enjoy!
  • ***Can cook in a pressure cooker too.

Notes

  • You can use 2-3cans of premade chickpeas. Just add them at the end instead of slow-cooking them.
  • No Kale? Use Spinach instead, it's still good!
  • Feel free to add mushrooms too