The weather is getting colder and for me that generally means one thing… its soup season!!!
I LOVE soups and my winters are always filled with yummy nutritious, tummy warming bowls.
This recipe was inspired by a craving for a hearty bowl of turmeric cauliflower, but with a twist! There is plenty to rave about in this recipe with heaps of vegetables, a great source of protein and also a source of fats!
I hope you like this one as much I do and if you make it for yourself at home, be sure to upload a photo and share it with me through my instagram at plantbasedbody__ ❤
Coconut chickpea curry soup:
Every vegetable stock is different, so before you add salt… make sure you taste the soup as it might be salty enough already. You might also want to double the amount of cumin if you want a stronger flavour in the soup.
What you will need:
Soup pot/large soup pan. Knives, measuring utensils, wooden spoon, chopping board.
1 Brown Onion diced
1 tbs of Minced Garlic
1 tbs Coconut Oil
3 medium Carrots diced
1 Zucchini diced
1 Cauliflower crumbled
1/2 bunch of Celery diced
2 cups of sliced Kale (spine removed first)
4 Bay Leaves
1.5L of Vegetable Stock (follow instructions on packet)
1 tsp of Curry Powder
1 tsp of ground Coriander
1 tsp of ground Cumin
1 tbs of Turmeric
1/2 cup of Coconut Milk
2 tins of Organic Chickpeas
- Begin by first chopping and dicing all the vegetables.
- In a soup pot or very large pan, heat the coconut oil and sauté the onion and the garlic until softened.
- Next add in the carrot and the celery and stir. Cover and cook for 5 minutes stirring occasionally.
- Add in all of the spices and bay leaves and stir.
- Next add in the zucchini and the cauliflower, followed by the stock.
- Bring to a simmer and cook for 20 minutes, cover the pot 3/4 of the way closed.
- Stir occasionally.
- After the 20 minutes is up, add in the kale, chickpeas and the coconut milk.
- Cook for a further 10 minutes or until the cauliflower is completely softened.
- Add in salt to taste.
Happy cooking lovely’s,