A soup with *all* the veg to bring you peace

Chop the kale, removing the thick stems and tearing it into small pieces.

Scrunch the kale with some olive oil and place it under the broiler for a few minutes until crispy.

Break down the kabi by removing the ends and peeling off the tough outer layer to reveal the tender core.

Cut the cauliflower in half, remove the core, and break it into small florets about 1 inch in size.

Chop the remaining core of the cauliflower into 1/2 inch pieces.

Cut the sweet potato into 1/2 inch to 1 inch pieces.

Heat olive oil in a pot and add chopped onion, seasoning with salt. Cook until golden and tender.

Add turmeric, brown rice, soaked chickpeas, and fire roasted diced tomatoes to the pot.

Pour in a large amount of water and season with salt. Bring to a boil and then simmer until chickpeas are almost cooked.

Once chickpeas are tender, add the broiled kale, cauliflower florets, sweet potato, and kabi to the pot.

Simmer for a few minutes until the added vegetables are cooked.

Prepare a slurry with chickpea flour, tomato paste, cider vinegar, salt, and water.

Stir the slurry into the soup to thicken the broth, adjusting seasoning with salt, pepper, and vinegar as needed.

Equipment Needed

Dietary

Allergens