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Curried Chickpea & Kale Soup
Cooking time20 min
Prep time10 min
Recipe serves 6
2 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick , divided
1 large onion , chopped
1 piece (2-inches) fresh ginger , peeled and finely chopped
3 large cloves garlic , chopped
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. ground turmeric (optional)
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 Tbsp. chopped fresh cilantro (optional)
Melt Country Crock® Plant Butter with Avocado Oil 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.