Ingredients
Vegetable Stir-Fry:
- 1 bunch kale, stems removed and leaves chopped
- 3 medium carrots, sliced thinly on the bias
- ½ zucchini, diced
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1–2 tbsp olive oil or coconut oil
Soup Base:
- 1 jar (approx. 400 g) cooked lentils, drained and rinsed if needed
- 1 jar (approx. 400–500 ml) puréed pumpkin soup
- ¼ can coconut milk
- ⅕ box chicken stock (about 150–200 ml)
- ½ tsp ground cinnamon
- 1 tsp cumin seeds or ½ tsp ground cumin
- 4–5 curry leaves, chopped
- Salt and black pepper, to taste
Method
- Prepare the Vegetables: Wash and chop all vegetables before you begin. Keep kale separate from the other vegetables.
- Stir-Fry the Base Vegetables: Heat oil in a large pot or deep skillet over medium-high heat. Add onion and garlic, and sauté until fragrant (about 2 minutes). Add carrots and zucchini and stir-fry for 3–4 minutes, until lightly golden and just tender.
- Add Aromatics: Stir in the curry leaves, cumin, and cinnamon. Let them bloom in the oil for 30 seconds to release their aroma.
- Build the Soup Base: Pour in the puréed pumpkin soup, chicken stock, and coconut milk. Stir to combine. Add the lentils, mixing well to distribute evenly.
- Simmer: Reduce heat to medium-low and simmer for about 10–12 minutes, stirring occasionally. The soup should thicken into a rich, curry-like consistency — add a splash of water or more stock if it gets too dense.
- Add Kale and Season: Stir in the kale and cook for another 3–5 minutes, just until wilted but still bright green. Season with salt and black pepper to taste.
- Finish and Serve: Taste and adjust the balance — more lime juice or pepper can brighten the flavor if desired. Serve hot, garnished with a drizzle of coconut milk or a few toasted seeds for texture.