Curried Kale and Chickpea Soup

• coconut oil↗1 tsp rapeseed or tsp

  rapeseed or

• onion↗1

  chopped

• ginger↗1 tbsp grated tbsp

  grated

• garlic cloves↗2

  minced

• sweet potato↗1

  (about 200 g), peeled and diced 2 cm

• turmeric↗1 tsp tsp
• ground cumin↗2 tsp tsp
• curry powder↗2 tbsp medium or hot tbsp

  medium or hot

• chickpeas↗400g can g

  rinsed

• coconut milk150ml low-fat ml

  low‑fat

• vegetable stock↗500ml ml

  (see tips below)

• kale↗160g g

  chopped

• lime↗1

  juice

• red chilli↗1

  finely sliced (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan and sauté the onion for 5 minutes. Add the ginger and garlic, sauté for another minute, then add the sweet potato, spices and chickpeas. Cook for another 5 minutes, adding a splash of water if the spices stick to the pan.

2. 2

   Stir in the coconut milk and 400 ml of stock, bring to a gentle boil and simmer for 8 minutes. Season, then ladle a quarter of the soup into a blender and puree until smooth. If needed, add reserved stock to thin, then return to the pan with the remaining soup. Add the kale and cook for 5 minutes. Add the lime juice, divide among bowls and, if desired, sprinkle with finely sliced red chilli.