Kale Tomato Soup with Chickpeas and Cumin Recipe
Daily Value: 8%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||36µg||9%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Kale is a polarizing green. For some it denotes healthy lifestyles and for others it screams diet food. But this spicy winter soup will make a believer out of the skeptics. It's a hearty tomato soup for a cold day that secretly also doubles as a healthy meal alternative.
- 3 tablespoons ginger, minced
- 1/4 cup olive oil
- 2 shallots, diced
- 1 zucchini, diced
- 2 cups water
- One ounce 28-ounce can whole peeled tomatos
- 1 bunch curly kale, stalks trimmed
- 2 tomatoes, diced
- 1 1/2 ounces canned chickpeas, preferably low sodium
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes. Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.
Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.
Recipe DetailsServings: 6
Total time: 30 minutes
Special Designations: Low-fat, Vegan, Vegetarian, Healthy
Notes and Substitutions:
The blended portion of the soup can be made a day in advance and then reheated.