Kashmiri Vegetable Soup

Did you know our sauces make excellent soup bases? Try this easy, nourishing soup recipe that will warm you right up. And check out our great method for turning your extra kale into crispy kale chips.

Serves 4


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)


A little bit of kale goes a long way. To use up the rest of your bunch, try making Kale Chips.

Kale Chips
Preheat oven to 300°F. Rinse and dry about 1 bunch of kale. Remove the stems and tough center ribs. Cut or tear the remaining leaves into large pieces and place in a large bowl. Add 1 -2 tablespoons olive oil and toss well, making sure each piece is coated. Sprinkle lightly with salt and toss again. Arrange leaves in a single layer on two baking sheets. Bake about 20 minutes until crips but not brown, turning them partway through.


Step 1
Combine Kashmiri Curry, water, sweet potato, kale, and beans in a soup pot and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes.

Step 2
Stir in the coconut milk and heat a few minutes longer. Serve with Kale Chips* on the side.