Curry Chickpea Rice and Kale Soup + V|GF
This Curry Chickpea Rice and Kale Soup is full of vibrant colors and fresh vegetables - the perfect Spring time soup. Vegan + Gluten-Free
Servings: 10 cups
- 1 bag banza chickpea rice
- 1 tbsp coconut oil
- 1 large sweet onion finely chopped
- 1 clove garlic minced
- 2 cups carrots finely chopped
- 1 medium bell pepper finely chopped
- 1 cup zucchini finely chopped
- 3-4 cups kale leaves stems removed, finely chopped
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- Garnish with hemp seeds, coconut cream and fresh herbs
Once all vegetables are prepped, cook chickpea rice according to package direction, rinse and set aside.
Meanwhile place coconut oil, chopped onion, and minced garlic in large stock pot. Saute 3-4 minutes, then add carrots and bell pepper and cook another 2-3 minutes.
Next add in the chopped zucchini, kale, vegetable broth, almond milk and all seasonings.
Bring to a boil, then reduce and simmer for 20 minutes.
Once all veggies are cooked and just before serving, add chickpea rice to soup. Stir and add any additional desired salt/pepper. Garnish with hemp hearts, coconut cream, and fresh herbs.
Serving: 1cup | Calories: 136kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3.5g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 330mg | Fiber: 4g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 26mg | Calcium: 8mg | Iron: 7mg