I always have chickpeas in the house, and practically always have kale in the fridge! So last night’s dinner was a case of opening the cupboards and fridge and seeing what I could come up with. And this is the result. It is a thick, nourishing soup full of flavour and goodness,
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1 onion, roughly chopped
- 3 cloves garlic, chopped into small pieces
- 2 cups kale, roughly chopped
- 1/4 cup celery leaves (optional)
- 1 can chickpeas plus water from can
- 1 cup almond milk (homemade if possible)
- 1 cup vegetable stock
- 165 ml coconut milk (one small can)
- 1 tbsp curry powder
- 1 tsp Cumin
- 1 tsp turmeric
Ingredients
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Instructions
- Heat olive oil in a large pan and add all onions and garlic
- Cook for a few minutes until starting to soften
- Add all spices and mix together
- Add tin chickpeas and water from can and mix
- All kale, celery leaves (if using), almond milk and stock
- Bring to the boil and simmer for about 5 minutes
- Add coconut milk and simmer for another 1-2 minutes
- Transfer to a blender and mix until all combined
- Re-heat if necessary
Recipe Notes
Serve with nut cheese and crackers or soughdough
