Curried Chickpea & Kale Soup
Cooking time20 min
Prep time10 min
Portions 6
Ingredients
- 2 tablespoons Country Crock® Plant Butter with Olive Oil Tub
- 1 large onion, chopped
- 1 piece (2-inches) fresh ginger, peeled and finely chopped
- 3 large cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 2 cans (15 oz. ea.) chickpeas, rinsed and drained
- 2 cups vegetable broth
- 1 can (14 oz.) lite coconut milk
- 1 package (5 oz.) baby kale
- 3 tablespoons chopped fresh cilantro or mint (optional)
| Energy (kcal) | 3 kcal |
| Energy (kJ) | 14 kJ |
| Protein (g) | 0.1 g |
| Carbohydrate incl. fibre (g) | 0.5 g |
| Carbohydrate excl. fibre (g) | 0.3 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.2 g |
| Fat (g) | 0.1 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.1 g |
| Monounsaturated fat (g) | 0.1 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 1 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 41 IU |
| Vitamin C (mg) | 0.3 mg |
| Calcium (mg) | 5 mg |
| Iron (mg) | 0.43 mg |
| Potassium (mg) | 20 mg |
Instructions
- Melt Country Crock® Plant Butter in large nonstick skillet over medium-high heat. Add onion, garlic, ginger and cook, or until onion is softened, stirring occasionally, about 5 minutes.
- Add chickpeas, cumin, curry powder and turmeric. Cook until onion is very tender, stirring frequently, about 5 minutes. Remove one cup chickpea mixture for garnish.
- Add vegetable stock and coconut milk and bring to a simmer, scraping up any bits. Cook until soup thickens slightly, stirring occasionally, about 5 minutes. Blend mixture with immersion blender, or mash with a pastry cutter or potato masher.
- Add kale and cook until wilted, about 3 minutes. Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.
