Curried Chickpea and Kale Soup

• Vegetarian
• Gluten free

• Produce

  • 2 cans Chickpeas
  • 2 cloves Garlic
  • 2 cups Kale, fresh leaves

• Canned Goods

  • 1 3/4 cups Coconut milk
  • 2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/4 tsp Pepper, fresh ground
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on simplehealthykitchen.com

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

Directions

• 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.

Nutrition