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Curried kale & chickpea soup

Curried kale and chickpea soup in a bowl

Curried kale & chickpea soup

Name: Curried kale & chickpea soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tsp rapeseed or coconut oil; 1 onion chopped; 1 tbsp grated ginger; 2 garlic cloves crushed; 1 sweet potato (about 200g), peeled and cut into 2cm cubes; 1 tsp turmeric; 2 tsp ground cumin; 2 tbsp medium or hot curry powder; 400g can chickpeas rinsed; 150ml low-fat coconut milk; 500ml vegetable stock (see tip, below); 160g kale chopped; 1 lime juiced; 1 red chilli finely chopped (optional)

Anna Glover

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.9 out of 5.42 ratingsRate

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Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp rapeseed or coconut oil
1 onion

chopped
1 tbsp grated ginger
2 garlic cloves

crushed
1 sweet potato

(about 200g), peeled and cut into 2cm cubes
1 tsp turmeric
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas

rinsed
150ml low-fat coconut milk
500ml vegetable stock

(see tip, below)
160g kale

chopped
1 lime

juiced
1 red chilli

finely chopped (optional)

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Nutrition: per serving

kcal336

low
fat10g
saturates5g
carbs40g
sugars9g
fibre10g
protein16g
salt0.9g

Method

step 1

Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
step 2

Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

RECIPE TIPS

CREAMY TWIST

For a creamier soup, swap 250ml of the vegetable stock for another 250ml coconut milk.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.9 out of 5.42 ratings

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