Make this soup in a slow cooker on a lazy Sunday, and eat the leftovers all week long.
- Makes 6 servingsServings
- 2 cups chopped onion
- 2 large celery ribs, roughly chopped
- 1 medium head bok choy, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon nutmeg
- 1 teaspoon sweet curry powder
- 1 teaspoon hot curry powder (optional, if you like heat)
- 4 cups vegetable broth
- 2 cups light coconut milk
- 1 14-ounce can diced fire-roasted tomatoes
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 large sweet potato, medium diced
- 1 tablespoon arrowroot powder
- 1 head kale, de-stemmed and chopped
- 1/4 teaspoon salt and pepper (or to taste)
1. Place all ingredients from the onion through the chickpeas into a slow cooker set to 6 hours.
2. At the 4.5-hour mark, add the diced sweet potato.
3. At 5 hours, remove a ladle full of the broth and place in a small bowl. Dissolve the arrowroot powder into the removed broth and return the mixture to the slow cooker. Add the kale.
4. After 6 hours, season to taste with salt and pepper, and serve.
Reprinted from Eat Green Recipe Book by Cate Stillman and Desirée Rumbaugh.