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Curried kale and chickpea soup in a bowl

Curried kale & chickpea soup

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A star rating of 5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal336
fat10g
saturates5g
carbs40g
sugars9g
fibre10g
protein16g
salt0.9g
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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)

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.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.11 ratings
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