Curried Chickpea, Kale and Sweet Potato Soup

Name: Curried Chickpea, Kale and Sweet Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 400 g canned chickpeas, rinsed; 1 sweet potato, peeled and cut into 2 cm cubes; 160 g kale, chopped; 1 onion, chopped; 1 tbsp grated ginger; 2 cloves garlic, crushed; 150 ml low-fat coconut milk; 500 ml vegetable stock; 1 tsp rapeseed or coconut oil; 1 tsp turmeric; 2 tsp ground cumin; 2 tbsp medium or hot curry powder; 1 lime, juiced; 1 red chilli, finely chopped

This curried chickpea, kale and sweet potato soup is creamy, warming, and packed with plant-based goodness. Coconut milk softens the spices while lime juice keeps the bowl bright and fresh.

Servings2 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

canned chickpeas, rinsed
400 g
sweet potato, peeled and cut into 2 cm cubes
1
kale, chopped
160 g
onion, chopped
1
grated ginger
1 tbsp
garlic, crushed
2 cloves
low-fat coconut milk
150 ml
vegetable stock
500 ml
rapeseed or coconut oil
1 tsp
turmeric
1 tsp
ground cumin
2 tsp
medium or hot curry powder
2 tbsp
lime, juiced
1
red chilli, finely chopped
1

Step-by-Step Instructions

Warm the oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened. Stir in the ginger and garlic for 1 minute, then add the sweet potato, turmeric, cumin, curry powder, and chickpeas. Cook for 5 minutes, stirring regularly; splash in a little stock if the spices begin to catch on the base of the pan.

Pour in the coconut milk and 400 ml of the vegetable stock. Bring to a gentle simmer and cook for about 8 minutes, or until the sweet potato is just tender. Blend about one-quarter of the soup until smooth, then return it to the pan to thicken the broth. Add more of the remaining stock if you prefer a looser soup. Stir in the kale and simmer for 5 minutes, until wilted and tender. Season to taste, finish with lime juice, and serve topped with chopped red chilli if desired.

Chef's Tips

For a richer soup, use full-fat coconut milk; for a lighter version, keep the low-fat coconut milk and add extra stock as needed. Spinach or cavolo nero can replace kale, but add spinach only in the final 1-2 minutes. Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of stock or water to loosen the texture.