Curry Chickpea Rice and Kale Soup

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), McCormick® 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.