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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • 1 eggplant
  • 1 medium zucchini squash
  • ½ bunch kale
  • ½ small bunch cilantro

• STEP 3

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

  • 2 cloves garlic
  • ½ tsp coriander, ground
  • ½ tsp cumin, ground
  • ½ tsp salt
  • ¼ tsp cinnamon, ground
  • ⅛ tsp cayenne pepper

• STEP 4

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

• STEP 5

  Preheat a medium saucepan over medium-high heat.

• STEP 6

  Once the pan is hot, add oil and swirl to coat the bottom. Add eggplant and zucchini; cook, stirring occasionally, until starting to soften, 3-4 minutes. (Reserve bowl for the next step.)

  • 1 ½ tbsp extra virgin olive oil

• STEP 7

  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.

• STEP 8

  Once the veggies start to soften, add ginger, garlic, and spices to the pan. Cook, stirring constantly, until fragrant, about 30 seconds.

• STEP 9

  Add broth to the pan 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.

  • 24 fl oz (3 cups) chicken or vegetable broth

• STEP 10

  While the soup is cooking, drizzle oil over the flatbread and season with spices; cut into 1½-inch wide strips and transfer to a baking sheet pan. Place in the oven and bake until crispy, 8-10 minutes. Remove from oven.

  • 2 tsp extra virgin olive oil
  • 1 flatbread or naan
  • ⅛ tsp curry powder
  • 1 pinch salt
  • 1 pinch cayenne pepper

• STEP 11

  When the veggies are soft, add kale to the pan in handfuls, waiting for the kale to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until the kale is tender, 2-3 minutes more.

• STEP 12

  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.

• STEP 13

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

  • ¼ cup plain Greek yogurt
  • ⅛ cup almonds, sliced