This past weekend, I was a joy-filled member of the cooking team for our remarkable and award-winning marching band, Spirit of America. The band is embarking on a very exciting groundbreaking opportunity to travel to Dubai this January (2017) to assist in starting the first marching field band in the United Arab Emirates!
Over the past few months, they’ve had 4 rehearsals together to pull off this enormous project — creating a field show with 150 people from all over the United States! One thing we knew for sure, they needed to be fed well! My job was to cook for those with special diets. It was fun to spoil them and experiment with recipes that were gluten free, lactose free and vegan! When the weekend was over, it got me to thinking about creating more healthy recipes that we could add to our diet. This soup is high in fiber and packed with flavor, especially if you like the tastes of curry and coconut.
SERVINGS6peopleCHANGE SERVING SIZEpeople |
COOK TIME10minutes |
PREP TIME15minutes |
READY IN1/2hour |
Ingredients
- 1/2 onion(s) vidalia, chopped and sauteed in 2 Tbsp of olive oil until soft
- 2 cans chick peas (aka garbanzo beans) drained and rinsed
- 2 cups vegetable broth low sodium
- 2 cups kale fresh, tough stems removed and torn into pieces
- 1 sprig fresh parsley just leaves, stem removed
- 2 cloves garlic
- 1 can coconut milk
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 2 tsp honey (or Agave for Vegan option)
- 1 tsp sea salt
- fresh ground pepper to taste
- 1 lemon juiced and zested
Instructions
- First, sauté the onion in 2 Tbsp of olive oil until softened.
- Combine all ingredients, except the lemon zest and juice, 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.
- Add the lemon zest and juice.
- Adjust seasonings to your liking and add fresh cracked pepper.
- Serve and garnish with the extra garbanzo beans and fresh kale.
