Training

Add to my favorites

Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
Up to 10 servings
Mango Salsa

Add to my favorites

Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Mango Salsa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mexican Avocado Cilantro Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Mexican Avocado Cilantro Sauce

Add to my favorites

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

Mexican Avocado Cilantro Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Unstuffed Cabbage and Turkey Soup
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Unstuffed Cabbage and Turkey Soup

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 16 ounce

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

Unstuffed Cabbage and Turkey Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Core and cut cabbage into 2 inch cuts
Steam 3-4 minutes and let cool
Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
Add in tomato products, black pepper, water, and steamed cabbage
bring to an almost boil
Reduce heat to low and cover the pot
Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
Adjust seasoning

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 green cabbage medium, chopped
2 pound 93% lean ground turkey
avocado oil cooking spray
1 onion large, diced
14 ounce canned tomato sauce
14 ounce canned fire roasted tomato
2 tablespoon chili powder
3 tablespoon granulated garlic
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 cup water add more as needed

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

Nutrition
Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Ayurvedic Cream of Asparagus Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Ayurvedic Cream of Asparagus Soup

Add to my favorites

Recipe adapted from:
An Le

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian

Ayurvedic Cream of Asparagus Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat the oil in a large sauce pan over medium high heat.
Add the asparagus and fennel and saute for about 5 minutes
Pour in the stock and water and bring to boil then simmer for about 10 minutes
Transfer the soup to a blender, add the cream and blend until smooth
Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon avocado oil or ghee
2 pound asparagus
2 teaspoon dried marjoram
8 cup vegetable stock
2 cup filtered water
4 tablespoon cashew cream or organic cream
2 teaspoon Kosher salt
1 cup sliced almonds optional for serving
2 bulb fennel large, thinly sliced

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Paleo Egg Drop Soup

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

Paleo Egg Drop Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Peruvian Quinoa Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Peruvian Quinoa Butternut Squash Soup

Add to my favorites

Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

Peruvian Quinoa Butternut Squash Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Skin and chop butternut squash into cubes.
Toss evenly in olive oil salt and pepper.
Roast butternut squash until al dente for 20 minutes
Meanwhile cook quinoa in water until done and set aside.
Once butternut squash is done, put into large pot.
Add vegetable broth and 1 cup water.
Add in quinoa.
Add bouillon and heat on medium until boiling for 10 minutes.
Squeeze in lime.
Ladle soup into bowl.
Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
1 ½ cup quinoa
32 ounce vegetable broth
1 vegetable bouillon cube
3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
1 ½ lime 1 for squeezing and 1/2 for garnish
1 tablespoon extra virgin olive oil
4 tablespoon fresh cilantro chopped
½ teaspoon crushed red pepper for garnish
2 avocado semi-ripe for garnish
2 tablespoon pumpkin seeds for garnish

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be reheated in oven, microwave, or consumed chilled.

Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Classic Beef Borscht (Beef and Beet Soup)
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Classic Beef Borscht (Beef and Beet Soup)

Add to my favorites

Recipe adapted from:
Natasha Kravchuk

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Nut Free Postpartum Soy Free
This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.
https://natashaskitchen.com/borscht-recipe-with-meat/

Classic Beef Borscht (Beef and Beet Soup) quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://natashaskitchen.com/borscht-recipe-with-meat/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
Add 2 bay leaves, ground pepper, and more salt to taste.
Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook75

Passive0

Total Time1 hour 45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound stew meat
14 cup cold water
1 tablespoon Kosher salt more or less to taste
3 beet medium, washed, peeled and grated
4 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
2 tablespoon canned tomato sauce or paste
1 tablespoon unsalted butter
1 onion medium, finely diced
2 carrot grated
3 yukon gold potato medium peeled and cut into bite-sized pieces
1/2 head green cabbage roughly sliced
2 tomato diced
2 bay leaf
1/4 teaspoon freshly ground black pepper
1/3 cup Italian parsley chopped, some saved for garnish
2 clove garlic pressed
Garnish:
1/2 cup sour cream

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Kale with Spicy Chickpeas Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Kale with Spicy Chickpeas Soup

Add to my favorites

Recipe adapted from:
121 Tribe Wellness Programs

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian

Kale with Spicy Chickpeas Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350 degrees F.
Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
Add the vegetable bouillon in 2 cups hot water and mix until well combined.
Finely chop all veggies.
With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
Mix everything in a blender until smooth.
In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

Cook Times

Active Prep25

Hands-On Cook11

Hands-Off Cook15

Passive0

Total Time51 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce kale
10 ounce baby spinach
14 ounce onion
10 clove garlic
1 1/4 cup extra virgin olive oil
5 cube vegetable bouillon
10 teaspoon ground cumin
11 ounce canned chickpeas drained and rinsed
10 teaspoon ground turmeric
5 teaspoon crushed red pepper
10 tablespoon tahini
10 tablespoon fresh lemon juice
5 teaspoon Kosher salt
2 1/2 teaspoon freshly ground black pepper
15 cup water

Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.

Nutrition
Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

Active filters

Mango Salsa

Mango Salsa

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Mexican Avocado Cilantro Sauce

Mexican Avocado Cilantro Sauce

Cook Tools and Details

Ingredients Scale

Instructions

NOTES

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Unstuffed Cabbage and Turkey Soup

Unstuffed Cabbage and Turkey Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Ayurvedic Cream of Asparagus Soup

Ayurvedic Cream of Asparagus Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Paleo Egg Drop Soup

Paleo Egg Drop Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Peruvian Quinoa Butternut Squash Soup

Peruvian Quinoa Butternut Squash Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Classic Beef Borscht (Beef and Beet Soup)

Classic Beef Borscht (Beef and Beet Soup)

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Garnish:

Cooking Tools Required

Nutrition

Kale with Spicy Chickpeas Soup

Kale with Spicy Chickpeas Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients