Curried kale & chickpea soup

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
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 336
  • fat 10g
  • saturates 5g
  • carbs 40g
  • sugars 0g
  • fibre 10g
  • protein 16g
  • salt 0.9g


  • 1 tsp rapeseed or coconut oil
  • 1 onion, chopped
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 1 sweet potato (about 200g), peeled and cut into 2cm cubes
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tbsp medium or hot curry powder
  • 400g can chickpeas, rinsed
  • 150ml low-fat coconut milk
  • 500ml vegetable stock (see tip, below)
  • 160g kale, chopped
  • 1 lime, juiced
  • 1 red chilli, finely chopped (optional)


For a creamier soup, swap 250ml of the vegetable stock for another 250ml coconut milk.


  1. Heat 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.

  2. Pour 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.

Suggested recipes from this collection...