Curried Chickpea and Kale Soup- This is belike one of the easiest soups you'll e'er create! Literally everything goes into the liquidizer, you whiz it around for a second until everything is pureed, and then pour it in a pot let it simmer for around 10 min. That's it! That's all! Voila, you hold a wholesome party, meal, or eat.
The alloyed chickpeas amend to kind this soup supererogatory creamy and rich (without any ointment) . Chickpeas (aka Garbanzo beans) are crowded with fibre, accelerator, metal, potassium and bond. All of that is nice for your mettle and digestive grouping. If that wasn't enough, this soup also has superfood Colewort which is altissimo in robust, vitamins A, C & K, and contains superhuman antioxidants. Colewort also has anti-inflammatory properties.
Ingredients
- 2 cans chickpeas, (aka garbanzo beans) drained and rinsed
- 2 cups vegetable broth, low sodium
- 2 cups fresh kale leaves, tough stems removed and torn into pieces ( I prefer the curly variety of kale for the recipe)
- 2 cloves garlic
- 1 ¾ cups coconut milk, lite or low-fat ( Thai coconut milk in the can)
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp honey (or agave for Vegan option)
- ½ tsp sea salt
- ¼ tsp fresh ground pepper
Instructions
- Combine all ingredients in a blender and puree until completely smooth.
- Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally. Top with fresh cracked pepper.