Extreme Vegan Comfort Food
This soup may not be purty, but it's packed with buttery chickpeas and organic collard greens and so much flavor, it'll make your eyes flip inside their sockets. We served ours with homemade naan (check back at Cheeky Kitchen for the recipe), and ate every last bite.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 3 whole carrots peeled and diced
- 3 tablespoons Better Than Boullion
- 2 1/2 cups water
- 2 heaping teaspoons curry powder
- 1 heaping teaspoon garam masala
- 1 can coconut milk
- 2 cans garbanzo beans drained
- 1 large bunch organic collard greens chopped
- salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the garlic and saute for a minute, then toss in the carrots, boullion and water. Boil over medium-high heat, until the carrots are softened, about 15 minutes.
- Add the curry powder, garam masala, coconut milk, garbanzo beans, and collar greens. Cook until the greens are wilted, about 3-5 minutes. Add salt if needed.
- Serve with homemade naan for dipping. Enjoy!