Kale is a polarizing green. For some it denotes healthy lifestyles and for others it screams diet food. But this spicy winter soup will make a believer out of the skeptics. It's a hearty tomato soup for a cold day that secretly also doubles as a healthy meal alternative.
- 3 Tablespoon ginger, minced
- 1/4 Cup olive oil
- 2 Shallots, diced
- 1 Zucchini, diced
- 2 Cup water
- 1 28-ounce can whole peeled tomatoes
- 1 Bunch curly kale, stalks trimmed
- 2 Tomatoes, diced
- 1 1/2 Ounce canned chickpeas, preferably low sodium
- 2 Tablespoon ground cumin
- 2 Tablespoon chili powder
Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes.
Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.
Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended.
Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.
The blended portion of the soup can be made a day in advance and then reheated.