Curried Chickpea and Kale Soup
Try this Curried Chickpea and Kale Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 tsp sea salt
- 2 cloves garlic
- 1 tsp ground cumin
- 1/4 tsp fresh ground pepper
- 1 tbsp curry powder
- 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)
- 1 3/4 cups coconut milk lite or low-fat ( thai coconut milk in the can)
- 1 tsp honey (or agave for vegan option)
- Carbohydrate 3.53187229352899 g
- Cholesterol 0 mg
- Fat 14.1798155067997 g
- Fiber 0.159612919332349 g
- Protein 1.49689596802261 g
- Saturated Fat 12.480690082621 g
- Serving Size 1 1 Serving (146g)
- Sodium 338.130986236486 mg
- Sugar 3.37225937419664 g
- Trans Fat 0.862665653880844 g
- Calories 138 calories
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.
