Curried Chickpea & Kale Soup

Our recipe for Curried Chickpea and Kale Soup is a big bowl of plant based comfort food. Ginger, cumin, curry and turmeric flavor the creamy coconut-based broth. Chickpeas and kale make this dish hearty enough for a meal.

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Prep time10 min
Cooking time20 min
PortionsPortions 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
salt, to taste
3 tablespoons chopped fresh cilantro or mint (optional)

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Taste and add salt, if desired. Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.

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