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Chickpea & Kale Soup


  • 2 cups mixed carrot & pumpkin (chopped)
  • 1 – 1.5 cups boiled chickpeas
  • 3 – 4 cups celery stock / water
  • 1 onion (chopped)
  • 1 – 2 cups kale (chopped)
  • A pinch of salt
  • 1 cup diced tomatoes / tomato purée

Chickpea & kale soup is super healthy and it is a favourite in my family. Kale is highly nutritious and is rich in Vitamin C, B6, and manganese. In fact, one cup of kale will supply more than 70% of the RDI for vitamin C, with an intake of only 20 calories. Additionally, kale is also high in calcium and has anti-cancer properties.


  1. In the pan, put some sesame / olive oil. Cook the onions for 3 – 4 minutes.
  2. Add the chopped carrots and pumpkins in. Saute for 5 – 7 minutes.
  3. Add tomato puréee into the pot.
  4. Add salt and celery stock / water into the pot.
  5. Cover the pot with a lid and let it simmer for around 20 minutes, or till the veggies are nearly done.
  6. After 20 minutes, add chickpeas and kale into the pot.
  7. Stir and cook for another 5 – 7 minutes.

Recipe contributed by: Rajni

Rajni has lived in a myraid of countries spanning the world, exposing her to a variety of different culinary styles This has influenced her experiments with new nutritious and delectable recipes which she looks forwards to sharing with.

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