This bright green soup takes minimal work and you can dress it up with diced cubes of marinated tofu, cooked yams, cooked farro or, as done here, with a drizzle of ginger oil. Serve either hot or at room temperature.
By Joanna Pruess
See other related recipes in All Hail Kale.
Yield: 6 cups
Cooking time: 20 minutes
Shelf life: at least 5 days
1 tablespoon vegetable oil
1 cup finely chopped onion
1½ teaspoons ground cumin
1 teaspoon ground coriander
2 cups (2 ounces) stemmed kale leaves, torn into large pieces
2 (15-ounce) cans chickpeas, rinsed and drained
1 large clove garlic
½ ounce candied ginger
2 cups vegetable broth
1 (13.5-ounce) can coconut milk
¼ cup Indian coriander chutney
1 to 2 teaspoons salt
freshly ground black pepper
1. In a large skillet over medium-high, heat the vegetable oil. Add the onion and saute until golden, about 5 minutes. Stir in the cumin and coriander and scrape into the jar of an electric blender.
2. Add the kale, chickpeas, garlic, ginger and vegetable broth and puree on high until smooth. Add the coconut milk and coriander chutney and puree on high until completely smooth. Season to taste with salt and pepper. Heat or serve at room temperature drizzled with ginger oil, if desired.
NUTRITIONAL DATA (per serving): Calories: 350; Cholesterol: 0 mg; Sodium: 940 mg; Fat: 18 g; Dietary Fiber: 7 g