We still have a few cool days lingering, so this is my last soup recipe I'll be sharing for the season. I absolutely love ginger and had some I needed to use up. I was craving soup this past weekend, so I decided to make a soup infused with ginger and vegetables I already had stocked in my fridge. Let me tell you...this is one of the best soups I've had. It's not a thick, creamy type of soup. It is a hearty soup with an intense broth flavor. The broth is everything, so use a high quality, strong broth. It's the kind of broth that warms your whole body.
It's so good, I just wanted to drink it. I'm totally serious. It's full of a strong ginger flavor, aromatic garlic and a spicy kick.
I kept it very simple...not too many ingredients, yet the flavor is incredible. Adding chickpeas, sweet potatoes and kale make it filling, hearty and incredibly healthy.
I can't wait to hear what you think of this Chickpea, Sweet Potato and Kale Soup! I'd love to hear your feedback below after you make it, I love hearing from you all!
Yields 6 cups
Chickpea, Sweet Potato and Kale Soup
This Chickpea, Sweet Potato and Kale Soup is so hearty, filling and full of flavor! Loads of fresh ginger and garlic and a dark broth give it tons of flavor. It's oil-free, yet full of potatoes and veggies, making it super healthy!
20 minPrep Time
40 minCook Time
1 hrTotal Time
4 1/2 cups vegetable broth (I recommend Kitchen Basics, it is a strong dark broth that isn't watered down. A quality rich broth is needed here for the right flavor!)
1 cup chopped white onion
4 extra large garlic cloves, minced (two tablespoons minced garlic)
1 inch cube fresh ginger, minced (don't skimp on this!)
2 medium sweet potatoes, cut into 1 inch cubes (about 5 cups)
fine sea salt and black pepper (I used 2 teaspoons salt and 1/2 teaspoon black pepper (the broth I used has no sodium in it, so you may need less salt, start out with 1 1/2 teaspoons)
2 15 oz cans organic chickpeas, drained and rinsed
1/4 cup nutritional yeast (use less if preferred)
4 heaping cups fresh kale
1/2 teaspoon chili powder-optional, but gives it a nice kick
Prepare the sweet potatoes, onion, ginger and garlic.
In a large pot, add the broth, onion, ginger, garlic, sweet potatoes, salt and pepper. Stir well and bring to a boil. Once boiling, cover with a lid and turn to simmer for about 20 minutes until the sweet potatoes are fork tender.
Add the chickpeas (drained & rinsed), nutritional yeast and kale. Return the lid and simmer an additional 10 minutes. Taste and add any more salt, if desired. I added some chili powder for a little heat at the end.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!