Veggie Soup with Eggplant, Zucchini, Kale, Almonds & Curry Breadsticks
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- ½ cupalmonds, sliced
- 48 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 2eggplants
- 2flatbreads or naan
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 bunchkale
- 2 mediumzucchini squash
- cayenne pepper
- cinnamon, ground
- coriander, ground
- cumin, ground
- curry powder
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
Per serving
- Calories
- 576
- Protein
- 21g
- Carbs
- 61g
- Fat
- 32g
- Fiber
- 15g
- Sodium
- 370mg
Method
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