Here is a hearty soup inspired by couple of recipes from ForksOverKnives. It can be made by adding less yams and chickpeas to make it a starter soup. This one is made as a meal on its own and was served with a batch of freshly baked whole wheat dinner rolls.
Chickpeas - 1/2 cup (soaked for 12 hours)
Yam - 1 small
Organic Dino Kale - 1 small bunch (4-5 stems)
Tomato - 2 small
Cilantro - 1 small bunch
Red pearl onions - 3-4
Green chilly - 1
Sea Salt - as per taste
Turmeric powder - 1/4 tspn
EV Olive Oil - 1 tbsn
Cook Chickpeas with about 2 cups of water.
Meanwhile, chop pearl onions, peel and dice yams, and dice tomatoes
Separate kale from the stems and chop.
Separate cilantro from stems chop stems and leaves.
Heat oil and saute chopped pearl onions for a minute. Add tomatos, green chilly, cilantro stems, yam and cooked chickpeas along with the water. Add turmeric powder and bring to boil. (While it is still boiling, you can fish out the cilantro stems, green chilly and few tomato pieces and puree them and return to the pan - this will enhance the flavors) Reduce heat and simmer till yams are cooked enough. Add the chopped kale and continue till it is cooked just enough (for about a minute or so). Remove from flame, add salt adjust taste and garnish with chopped cilantro leaves. Serve hot.
Freshly baked whole wheat dinner rolls:
Whole wheat powder - 1 1/2 cups
Luke-warm water - 1/2 cup and 2 Tbsn
Virgin Coconut oil - 1 Tbsn
Sea salt - 3/4 tspn
Raw sugar - 1 Tbsn
Yeast - 1/2 tspn
Knead everything to a dough (I use bread machine with dough setting to do this)
Divide into desired size and shape and spread on a baking sheet for about 2 hours to rise.
Bake at 400 degrees for 12-15 minutes.