Spicy African-Inspired Vegan Soup
Introduction
Today's recipe is a spicy African-inspired soup that warms the soul and teases the palate with its rich blend of spices and hearty vegetables. Perfect for a chilly evening or when you crave something vibrant and filling.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 large sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 can (400 ml) diced tomatoes
- 4 cups vegetable broth
- 1 can (400 ml) coconut milk
- 1 cup cooked chickpeas
- 2 cups chopped kale
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onions are translucent.
- Add the cumin seeds, coriander seeds, turmeric, smoked paprika, and cayenne pepper, and cook for another minute until fragrant.
- Stir in the sweet potato, carrots, and red bell pepper, and cook for about 5 minutes.
- Pour in the diced tomatoes and vegetable broth, and bring the soup to a boil.
- Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Add the coconut milk and chickpeas, and continue to simmer for another 10 minutes.
- Stir in the chopped kale and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Serve this comforting spicy soup with a side of warm crusty bread or a scoop of steamed rice for a complete meal. Enjoy the burst of flavors and the nourishing goodness in every spoonful!
Nia
| Nutritionfacts | Calories: 250kcal, Fat: 12g, Carbohydrates: 34g, Protein: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains coconut, possible allergen for some individuals |