Name: Curry Chickpea Rice and Kale Soup
Total time: PT2700.0S
Yield: 10
Ingredients: 1 bag Chickpea Rice; 1 tablespoon Coconut Oil; 1 Sweet Onion; 1 clove Garlic; 2 cup Carrot; 1 Bell Pepper; 1 cup Zucchini; 3 cup Kale Leaf; 4 cup Vegetable Broth; 1 cup Unsweetened Almond Milk; 2 tablespoon Curry Powder; 1 teaspoon Garlic Powder; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Paprika; 1/4 teaspoon Sea Salt; 1/2 teaspoon Ground Black Pepper; to taste Hemp Hearts; to taste Coconut Cream; to taste Fresh Herbs

This Curry Chickpea Rice and Kale Soup is full of vibrant colors and fresh vegetables. It's a perfect springtime soup and as an added bonus this dish is Vegan plus Gluten-Free.

Low-Fat

Intermediate

Curry Chickpea Rice and Kale Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Chickpea Rice

Coconut Oil

tablespoon

Sweet Onion

Garlic

clove

Carrot

Bell Pepper

Zucchini

Kale Leaf

Vegetable Broth

Unsweetened Almond Milk

Curry Powder

Garlic Powder

teaspoon

Ground Cumin

Paprika

Sea Salt

Ground Black Pepper

Hemp Hearts

to taste

Coconut Cream

Fresh Herbs

Stove

Once all vegetables are prepped, cook {@0:} according to package direction, rinse, and set aside.

Once all vegetables are prepped, cook Chickpea Rice (1 bag) according to package direction, rinse, and set aside.

Meanwhile place {@1:}, {@0:}, and {@2:} in a large stockpot. Saute 3-4 minutes.

Meanwhile place Coconut Oil (1 tablespoon), Sweet Onion (1 N/A) [finely chopped], and Garlic (1 clove) [minced] in a large stockpot. Saute 3-4 minutes.

Meanwhile place Coconut Oil (1 Tbsp), Sweet Onion (1), and Garlic (1 clove) in a large stockpot. Saute 3-4 minutes.

Then, add {@1:} and {@0:} and cook another 2-3 minutes.

Then, add Carrot (2 cup) and Bell Pepper (1 N/A) [finely chopped] and cook another 2-3 minutes.

Then, add Carrot (2 cups) and Bell Pepper (1) and cook another 2-3 minutes.

Add in {@8:}, {@6:}, {@2:}, {@0:}, {@5:}, {@3:}, {@4:}, {@9:}, {@7:}, and {@1:}. Bring to a boil, then reduce and simmer for 20 minutes.

Add in Zucchini (1 cup), Kale Leaf (3 cup), Vegetable Broth (4 cup), Unsweetened Almond Milk (1 cup), Curry Powder (2 tablespoon), Garlic Powder (1 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Sea Salt (1/4 teaspoon), and Ground Black Pepper (1/2 teaspoon). Bring to a boil, then reduce and simmer for 20 minutes.

Add in Zucchini (1 cup), Kale Leaf (3 cups), Vegetable Broth (4 cups), Unsweetened Almond Milk (1 cup), Curry Powder (2 Tbsp), Garlic Powder (1 tsp), Ground Cumin (1/2 tsp), Paprika (1/2 tsp), Sea Salt (1/4 tsp), and Ground Black Pepper (1/2 tsp). Bring to a boil, then reduce and simmer for 20 minutes.

Once all veggies are cooked and just before serving, add chickpea rice to the soup. Stir and add any additional desired salt or pepper.

Garnish with {@2:}, {@0:}, and {@1:}. Serve.

Garnish with Hemp Hearts ( to taste), Coconut Cream ( to taste), and Fresh Herbs ( to taste). Serve.

Garnish with Hemp Hearts (to taste), Coconut Cream (to taste), and Fresh Herbs (to taste). Serve.

Curry Chickpea Rice and Kale Soup

45MINS

$1.40

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions