Preparation time: 15 minutes
Cooking time: 30 minutes
2 large sweet potatoes, peeled and diced
1 ½ cup cooked chick peas
1 large can diced tomatoes
1 cup stock
2 cups water
1 bunch kale, deveined and chopped
2 tablespoons curry powder
½ tsp ground cumin
¼ tsp ground cinnamon
2 green onions thinly sliced
¼ cup fresh coriander chopped
Combine all ingredients (accept green onions and cilantro) in a soup pot and boil for 30 minutes on medium low. Serve hot topped with freshly chopped green onions and cilantro.
This recipe originated as part of a cooking class I attended in March 2002, Cooking with Legumes and Whole Grains, taught by Louise Racine. I altered the original recipe slightly to make it my own.
I love this soup because it is simple and easy to make, highly nutritious and delicious, and contains no meat. I love meat and eat it often, however there is great health benefits to switching out meat for vegetable protein.
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