Green Coconut Curry Soup

Serves 4

Advanced & Core Plan

This creamy soup is power packed with nutrition, especially with the kale.  The prep is super simple – just add everything in the blender and blend it up and then heat it up.  Easy!  Add any garnish you like – anything goes!

2 cans (look for BPA free) chickpeas, drained and rinsed
2 cups organic chicken or vegetable broth
4-5 large kale leaves, stems removed and torn
2 cloves garlic
1 1/2 cups full fat coconut milk
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
dash stevia

Put all ingredients into a high speed blender and blend until smooth and creamy.  Transfer to a non-toxic pot and heat on medium.  Bring to a simmer and cook for 10-15 minutes. Garnish with fresh kale, chopped nuts, cilantro, parsley, organic sour cream or amasai, etc.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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