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Servings:

Curry Chickpea Rice and Kale Soup

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.

Total Time

45min

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0 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1 bag

Chickpea Rice

•

1 Tbsp

Coconut Oil

•

Large Sweet Onion , finely chopped

•

1 clove

Garlic , minced

•

2 cups

Finely Chopped Carrots

•

Medium Bell Pepper , finely chopped

•

1 cup

Finely Chopped Zucchini

•

3 cups

Finely Chopped De-stemmed Kale Leaves

•

4 cups

Vegetable Broth

•

1 cup

Unsweetened Almond Milk

•

2 Tbsp

Curry Powder

•

1 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Ground Cumin

•

1/2 tsp

Paprika

•

1/4 tsp

Sea Salt

•

1/2 tsp

Ground Black Pepper

•

to taste

Hemp Hearts

•

to taste

Coconut Cream

•

to taste

Fresh Herbs

Cooking Instructions

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

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

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

Add in Zucchini (1 cup) , Kale Leaves (3 cups) , Vegetable Broth (4 cups) , Unsweetened Almond Milk (1 cup) , Curry Powder (2 Tbsp) , Simply Organic 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 Hemp Hearts (to taste) , Coconut Cream (to taste) , and Fresh Herbs (to taste) . Serve.

Author's Notes

This recipe yields 10 cups.

Nutrition Per Serving

CALORIES

134

FAT

3.4 g

PROTEIN

6.6 g

CARBS

22.6 g