Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Creamy Curried Kale, Coconut & Chickpea Soup.

  • 8 fl oz
    chicken or vegetable broth
  • 1 (13.5 fl oz) can
    coconut milk
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • 1 clove
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½ bunch
    kale
  • 1
    whole grain pita
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    curry powder
  •  
    salt
  • 1
    Drain and rinse the beans in a colander; place in a blender.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 2
    Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into pieces and add to the blender.
    ½ bunch kale
  • 3
    Wash and peel ginger; add to the blender.
    1 (1 inch) piece ginger root
  • 4
    Peel garlic. Peel and roughly chop onion; add both to the blender.
    1 clove garlic
    ½ medium yellow onion
  • 5
    Place broth, coconut milk, and spices in blender and process until smooth, 1-2 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    1 (13.5 fl oz) can coconut milk
    1 tsp curry powder
    1 tsp cumin
    ¾ tsp salt
    ¼ tsp black pepper
  • 6
    Pour soup into a medium saucepan, cover and heat over medium. Cook, stirring occasionally, until warmed through, about 10 minutes.
  • 7
    Toast pita if desired. Cut into wedges.
    1 whole grain pita
  • 8
    To serve, divide soup between bowls with pita on the side. Enjoy!