This Vegan Chickpea, Sweet Potato and Kale Soup is full of so much flavor from a rich dark veggie stock, lots of fresh ginger, fresh garlic and hearty veggies. This is one of my all-time favorite soups. The flavor is amazing and it is so filling and healthy, as well as vegan and oil-free.
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!
Chickpea, Sweet Potato and Kale Soup
- 4 1/2 cups no sodium DARK vegetable broth/stock I highly 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 160g finely diced 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 peeled and cut into 1 inch cubes (about 5 cups)
- 1 to 1/2 teaspoons fine sea salt the broth I used has NO SODIUM in it, so you may need less salt, depending on the broth used. Start with 3/4 teaspoon
- 1/4 teaspoon ground black pepper
- 2 15 oz cans organic chickpeas drained and rinsed
- 1-2 tablespoons nutritional yeast use less or more if preferred-again the broth will determine your overall flavor
- 4 heaping cups roughly chopped fresh kale stems removed
- 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 15 minutes until the sweet potatoes are almost fully 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.