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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Kale Tomato Soup with Chickpeas and Cumin Rice

Jacob Bailey


  • 3 tablespoons ginger, minced
  • 1/4 cup olive oil
  • 2 shallots, diced
  • 1 zucchini, diced
  • 2 cups water
  • One ounce 28-ounce can whole peeled tomatos
  • 1 bunch curly kale, stalks trimmed
  • 2 tomatoes, diced
  • 1 1/2 ounces canned chickpeas, preferably low sodium
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder



Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes. Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.

Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.