Cooking Instructions
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Step 1
Once all vegetables are prepped, cook
Chickpea Rice (1 bag)
according to package direction, rinse, and set aside.
Step 2
Meanwhile place
Coconut Oil (15 mL)
,
Sweet Onion (1)
, and
Garlic (1 clove)
in a large stockpot. Saute 3-4 minutes.
Step 3
Then, add
Carrots (300 g)
and
Bell Pepper (1)
and cook another 2-3 minutes.
Step 4
Add in
Zucchini (130 g)
,
Kale Leaves (75 g)
,
Vegetable Broth (960 mL)
,
Unsweetened Almond Milk (240 mL)
,
Curry Powder (15 g)
,
McCormick® Garlic Powder (3 g)
,
Ground Cumin (as needed)
,
Paprika (1 g)
,
Sea Salt (2 g)
, and
Ground Black Pepper (1 g)
. Bring to a boil, then reduce and simmer for 20 minutes.
Step 5
Once all veggies are cooked and just before serving, add chickpea rice to the soup. Stir and add any additional desired salt or pepper.
Step 6
Garnish with
Hemp Hearts (to taste)
,
Coconut Cream (to taste)
, and
Fresh Herbs (to taste)
. Serve.
