Description
A comforting and nutritious curried kale and chickpea soup featuring aromatic spices, tender sweet potatoes, and a creamy coconut base. This hearty vegetarian soup is perfect for a warming meal packed with vibrant flavors and wholesome ingredients.
Ingredients
Scale
Main 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
- 160g kale, chopped
- 1 lime, juiced
- 1 red chilli, finely chopped (optional)
Instructions
- Heat the oil and fry the onion: Warm 1 tsp of rapeseed or coconut oil in a large pan over medium heat. Add the chopped onion and fry for 5 minutes until softened and translucent.
- Add aromatics: Stir in 1 tbsp grated ginger and 2 crushed garlic cloves, frying for an additional 1 minute to release their flavors.
- Cook the sweet potato and spices: Add the peeled and cubed sweet potato along with 1 tsp turmeric, 2 tsp ground cumin, 2 tbsp curry powder, and the rinsed chickpeas to the pan. Cook for another 5 minutes, stirring occasionally and adding a little water if the spices begin to stick to the pan.
- Add liquids and simmer: Pour in 150ml low-fat coconut milk and 400ml of vegetable stock. Bring the mixture to a gentle simmer and cook for 8 minutes until the sweet potatoes are tender.
- Blend part of the soup: Season the soup with salt and pepper to taste. Transfer one quarter of the soup to a blender and blend until smooth. If the blended soup is too thick, add some reserved stock to loosen the consistency.
- Combine and add kale: Return the blended soup to the pan and stir in the remaining chunky soup. Add the chopped kale and cook for an additional 5 minutes until the kale has wilted.
- Finish and serve: Stir in the juice of 1 lime and ladle the soup into bowls. Sprinkle with finely chopped red chilli if desired for a spicy kick.
Notes
- For a creamier soup, replace 250ml of the vegetable stock with an extra 250ml of coconut milk.
- Adjust the curry powder to medium or hot based on your spice preference.
- You can use rapeseed or coconut oil depending on flavor preference and dietary needs.
- Adding a finely chopped red chilli is optional but adds a nice heat.
- This soup is great served with crusty bread or naan for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried kale soup, chickpea soup, vegetarian soup, coconut milk soup, healthy soup, Indian-inspired soup
