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.
Ingredients
Cooking Instructions
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 (1 Tbsp), Sweet Onion (1), and Garlic (1 clove) in a large stockpot. Saute 3-4 minutes.
step 3
Then, add Carrots (2 cups) and Bell Pepper (1) and cook another 2-3 minutes.
step 4
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.
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.
