Vegan Curried Chickpea, Coconut and Kale Soup
Course
Main Dish
,
Soups
Servings
Prep Time
6
people
15
minutes
Cook Time
Passive Time
10
minutes
1/2
hour
Servings
Prep Time
6
people
15
minutes
Cook Time
Passive Time
10
minutes
1/2
hour
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.
Recipe Notes