Plus I have a suitcase-sized bag of Kale from Whole foods, that despite daily kale smoothies and 2 grains and greens salads, is still occupying an entire shelf in my fridge.
Kale delivers a nutritional karate chop while coconut milk provides a delicious creamy texture. The spices bring it up a savory-notch, but don’t over-power. And who doesn’t like a soup that goes from blender to stove top? Slurp and Enjoy!
What you will need:
2 (15oz) cans unsalted chickpeas, drained and rinsed
2 cups low-sodium vegetable broth
2 cups roughly torn kale leaves, tough stem removed
2 garlic cloves
15 oz low fat coconut milk (about 1 3/4 cups)
1 Tbsp curry powder
1 tsp ground cumin
1 tsp raw honey
1/2 tsp sea salt
1/4 tsp fresh ground pepper
In blender, combine chickpeas, broth, kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Puree until completely smooth, about 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
(Clean Eating Magazine March 2012)