Kashmiri Vegetable Soup
Easy and nourishing Kashmiri Vegetable Soup made with Maya Kaimal's curry, sweet potato, kale, and butter beans. Perfect for warming up! Includes a recipe for crispy kale chips. Serves 4.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Measuring cup
- Can opener
- Colander
- Spoon
- Oven
- Mixing bowl
- Baking sheet
Ingredients
- 1 jar Maya Kaimal Kashmiri Curry
- 1 ½ cup water
- 1 small sweet potato (about ½ lb), peeled and diced ½-inch
- 2 to 3 kale leaves stemmed, and thinly sliced (about 1 cup) See note.
- 1 15 oz can butter beans, drained (or other white bean)
- ½ cup coconut milk
- Indian Sev noodles, for garnish (optional)
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