My version retains 95 percent of Jane’s original (I mainly changed a few ingredient proportions and tacked on a few more spices).
Jane is absolutely right when she explains that “this hearty soup has it all, including fiber, protein, antioxidants, and a host of vitamins and minerals.” I was very happy when I tallied information for the recipe and came up with the terrific values posted towards the end of this post.
I made this soup slightly more caloric than the original recipe, so depending on your calorie needs, it can be followed by a standard entree, a half-sandwich, or a salad.
YIELDS: 4 servings
1.5 Tablespoons extra virgin olive oil
3 large garlic cloves, minced
1 small onion, diced
6 cups raw kale (pictured, right)
1 large sweet potato, peeled and diced
4 cups low-sodium vegetable broth
1 can low-sodium chickpeas
2/3 cup unsweetened coconut milk
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon paprika
1. Sauté garlic and onion in olive oil for about 5 minutes over medium-high flame, until lightly browned.
2. Add kale and stir continuously for 2-3 minutes.
3. Add broth and sweet potatoes. Bring to a boil and simmer for about 20-30 minutes, until sweet potatoes are tender.
4. Add garbanzo beans and coconut milk. Stir for 2 – 3 minutes.
5. Add spices, stir for 30 seconds, and serve.
OPTIONAL: Top with chopped scallions
NUTRITION FACTS (per serving)
7.2 grams saturated fat (see NOTE)
300 milligrams sodium
10 grams fiber
6 grams protein
Excellent Source of: Manganese, monounsaturated fat, potassium, vitamin A, vitamin C, vitamin K
Good Source of: Calcium, copper, iron
NOTE: The saturated fats in coconut — along with those in cacao — are the least harmful of the saturated fats. Coconuts are high in lauric acid, a saturated fat which increases LDL cholesterol but also simultaneously raises HDL cholesterol.