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Creamy Curried Kale, Coconut & Chickpea Soup.

  • 473 ml
    chicken or vegetable broth
  • 2 (398 ml) cans
    coconut milk
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 1 bunch
    kale
  • 2
    whole grain pitas
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    curry powder
  •  
    salt
  • 1
    This recipe will make about 8 cups. Work in batches to best fit your blender.
  • 2
    Drain and rinse the beans in a colander; place in a blender.
    2 (398 ml) cans garbanzo beans (chickpeas)
  • 3
    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.
    1 bunch kale
  • 4
    Wash and peel ginger; add to the blender.
    2 (2 ½ cm) pieces ginger root
  • 5
    Peel garlic. Peel and roughly chop onion; add both to the blender.
    2 cloves garlic
    1 medium yellow onion
  • 6
    Place broth, coconut milk, and spices in blender and process until smooth, 1-2 minutes.
    473 ml chicken or vegetable broth
    2 (398 ml) cans coconut milk
    2 tsp curry powder
    2 tsp cumin
    1 ½ tsp salt
    ½ tsp black pepper
  • 7
    Pour soup into a large pot, cover and heat over medium. Cook, stirring occasionally, until warmed through, about 10 minutes.
  • 8
    Toast pita if desired. Cut into wedges.
    2 whole grain pitas
  • 9
    To serve, divide soup between bowls with pita on the side. Enjoy!