Rants, Rules & Recipes

An Effort to End Nutritional Ignorance

RECIPE: Kale and Coconut Soup

kale soupHow do you describe a simple, easy, healthy soup? Souper Dooper, that’s how!

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)

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