Description
A flavorful and nutritious vegan soup made with turmeric, chickpeas, and coconut milk, perfect for a healthy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 cups kale, chopped
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground turmeric, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for an additional minute.
- Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the coconut milk and chopped kale. Simmer for another 5-7 minutes until the kale is tender.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a heartier soup, add diced sweet potatoes or carrots during the initial sautéing step.
- To enhance the flavor, consider adding a tablespoon of nutritional yeast for a cheesy taste or a splash of soy sauce for extra umami.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg