Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It’s packed with kale, chickpeas, sweet potato and plenty of flavour
Prep:10 mins
Serves 2
1 tsp rapeseed or coconut oil1 onion, chopped1 tbsp grated ginger2 garlic cloves, crushed1 sweet potato (about 200g), peeled and cut into 2cm cubes1 tsp turmeric2 tsp ground cumin2 tbsp medium or hot curry powder400g can chickpeas, rinsed150ml low-fat coconut milk500ml vegetable stock (see tip, below)160g kale, chopped1 lime, juiced1 red chilli, finely chopped (optional)
STEP 1Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.STEP 2Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
