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Curried Chickpea Kale Soup
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Coconuty Curried Chickpea Kale Soup

Lots of dietary fibers, protein, healthy fats, and full of flavor this soup is a winner for the whole family.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch
Servings: 2
Calories: 326kcal

Ingredients

  • 2 cups vegetable stock
  • 1 cup unsweetened coconut milk
  • 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 4 cups kale packed and torn
  • 1/2 cup onion diced
  • 2 clove garlic minced
  • 2 tsp fresh grated ginger (1-inch = 1 tbsp fresh grated =1 tsp powder)
  • 1 tbsp curry powder
  • 1 tsp ground cumin seeds
  • 1 tsp maple syrup/honey
  • sea salt to taste
  • black pepper to taste
  • 1/2 cup fresh chives/parsley/cilantro (garnish)
  • 2 slices bread of your choice (optional, GF if needed)

Instructions

  • Heat oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes. Add garlic and ginger and sauté for another 2-3 minutes, stirring regularly.
  • Add curry powder and cumin and stir together for about 30 seconds, or until fragrant. Add vegetable stock, coconut milk, chickpeas, and kale, and let simmer for about 10 minutes, stirring occasionally.
  • Transfer soup to a blender in two batches (if needed). Or use an immersion blender instead. Puree until smooth, then return to saucepan. Add honey and season with salt and pepper to taste, reheating the soup for a couple of minutes. If the soup is too thick, add more vegetable stock or water to thin it out to desired consistency.
  • Garnish with cilantro, parsley or chives and serve with a slice of bread, if desired.

Notes

FYI: Though the bread is totally optional in this dish, know that the proteins in chickpeas are incomplete, meaning they do not contain each of the amino acids our body needs. But there is a simple solution. Every time legumes like beans, lentils, and peanuts are combined with a healthy whole grain like a whole grain toast, a complete protein is born. 

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