Name: Veggie Soup with Eggplant, Zucchini, Kale, Yogurt & Curry Breadsticks
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup almonds, sliced; 2129 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 3 eggplants; 3 flatbreads or naan; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ bunches kale; ¾ cup plain Greek yogurt; 3 medium zucchini squash; cayenne pepper; cinnamon, ground; coriander, ground; cumin, ground; curry powder; extra virgin olive oil; salt

Veggie Soup with Eggplant, Zucchini, Kale, Yogurt & Curry BreadsticksVeggie Soup with Eggplant, Zucchini, Kale, Yogurt & Curry Breadsticks — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

⅓ cup almonds, sliced

2129 ml chicken or vegetable broth

1 ½ small bunches cilantro

3 eggplants

3 flatbreads or naan

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ bunches kale

¾ cup plain Greek yogurt

3 medium zucchini squash

cayenne pepper

cinnamon, ground

coriander, ground

cumin, ground

curry powder

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and mince ginger and garlic; place both in a small bowl, along with the spices, and set aside.

Trim and medium dice eggplants and zucchini; place both in a large bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add eggplant and zucchini; cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for the next step.)

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and place in the reserved bowl; set aside.

Once the veggies start to soften, add ginger, garlic, and spices to the pot. Cook, stirring constantly, until fragrant, about 1 minute.

Add broth to the pot and stir to combine the soup; cover and bring to a boil. Once boiling, reduce heat to medium, and simmer, stirring occasionally, until veggies are soft, 4-5 minutes.

While the soup is cooking, drizzle oil over the flatbread and season with spices; cut into 1½-inch wide strips and transfer to a large baking sheet pan. Place in the oven and bake until crispy, about 10 minutes. Remove from oven.

When the veggies are soft, add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until the kale is tender, 3-4 minutes more.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the soup, stir to combine, and remove from heat.

Divide soup between bowls; top with yogurt and almonds. Serve with breadsticks on the side and enjoy!

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