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.
CHICKPEA SWEET POTATO KALE SOUP
Some of the best recipes contain the combo of chickpeas, sweet potatoes and kale or spinach. The combo is just amazing. This soup is a bit different as it is enhanced with lots of ginger and garlic. I absolutely love ginger. 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. It’s also a great way to throw in extra protein from the chickpeas. I have lots of vegan chickpea recipes if you love them too!
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. If you love that combo as much as I do, then you must try this Sweet Potato Chickpea and Spinach Coconut Curry!
MORE VEGAN SOUP RECIPES
- Vegan Cauliflower Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Sweet Potato Broccoli Cheese Soup
- Lazy Red Lentil Curry Soup
- Sweet Potato & White Bean Curry Soup
- Lazy Day Tomato Bisque
- Easy Vegan Ramen Noodle Soup
- Healthy Potato Carrot Tomato Soup
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Chickpea, Sweet Potato and Kale Soup
Ingredients
- 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 packed 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 black pepper
- two 15 oz cans organic chickpeas, drained & rinsed
- 1-2 tablespoons nutritional yeast, to taste
- 4 heaping cups roughly chopped fresh kale, stems removed*
- 1/2 teaspoon chili powder-optional
- I use this scale.
Instructions
- 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.
This is one of my favorite go when I crave a good bowl of soup. Very quick and easy to make and it is very filling. My husband loves it for dinner.. the taste is 5 out of 5
G’morning!
I made this last night and even though I don’t really like sweet potatoes, this was tasty and so easy!
I did add some chipotle en adobo’s and I didn’t have kale so I used Swiss chard.
Will be sharing it on my IG/FB and will tag you!
Cheers!
This soup is delicious and so easy to make!!!
I love this soup. I didn’t have kale so I used spinach. I also used a homemade broth so I added a tiny bit more nutritional yeast, just in case my broth wasn’t strong enough. I couldn’t believe how rich the soup was. I gobbled down two bowls back to back. I really love potatoes. They make me feel full so that I don’t over eat. We will probably eat each soup you’ve created using potatoes over the next few weeks while I am on vacation. Thank you for another great recipe.
Just made this recipe and it was outstanding!!! The flavors were spot on! I never would have guessed ginger with Chile powder could be so good together. It was perfect. I didn’t have chickpeas so I used 1/2 cup cannelini beans. The chickpeas would have been better. Everything else was exactly the same. My husband also loved it. The flavors explode in your mouth! Can’t wait to have leftovers tomorrow. Will definitely make this again and share with all of my friends.
Yay! So very happy to hear this Diane!! Thank you so much for making it and leaving a wonderful review!
I rarely comment on recipes, but this one was fantastic. I can’t believe a handful of simple ingredients could make something so rich, satisfying, and healthy to boot! A new family favorite.
I also want to congratulate you on your success. Your site is my first go to for anything vegan. My question or suggestion, many of us use the electric pressure cookers. And trying to covert becomes a challenge at times and an added list of directions would be helpful.
Cooler weather coming this weekend and this soup is on the menu!
Hi Terry, thank you for your kind words! Sorry I’m just now seeing this comment. I’m so sorry but I do not have a pressure cooker, so I’m afraid I cannot give advice on how to adapt my recipes to use them. I know nothing about pressure cookers.
I want to try this and have all the ingredients except nutritional yeast. Would it be ok to leave it out? I’m not sure my local grocery store has it.
The nutritional yeast gives a lot of flavor, so you will need to add maybe some extra spices and likely some more salt to make up for it. You could add onion and garlic powder and some extra salt. I would add to taste and that should work.
I made this soup for my husband and I to try and we fell in LOVE! My husband doesn’t usually like kale, but he loved it in this soup. We enjoyed it so much we ran out and bought the ingredients to make it again but this time we made a double batch and it’s almost gone already!
Thank you so much for sharing your delicious healthy recipes with the world.
This is wonderful Marsha! Thank you so much for the amazing feedback!
This seems super easy… Will be making it soon! Thanks, and kudos on all your success, great website 🤗😀
Thank you Nina! I hope you enjoy it!
Ok what a happy accident that I stumbled upon your recipes this morning. I am SUPER excited to try a lot of these recipes. (Especially all of the soup ideas). Thank you for providing simple recipes and ingredients that pretty much everyone has as staples already in their vegan diet. Amazing ideas!!!!!
Hi Tonya! Thank you for stopping by and I hope you enjoy them!
I made this over the weekend
Big hit. My husband is officially a nutritional yeast fan.
(I used 1/3 cup of nutritional yeast)
I used chipotle chili powder instead.
I might try adding some actual
Chipotle peppers in adobo sauce next time
Also used spinach instead of kale.
Thank you for such delicious and easy recipes
Diane
Wonderful! So happy to hear you both loved it so much, thank you for letting me know!
This recipe is delicious! I have made it several times and even my non-vegan husband liked it! (I saw him taking seconds! 😉 )
Yay! I love hearing that Janis, thank you so much for the wonderful feedback!
This soup is really flavorful, yet so simple. We loved the ginger flavor profile. I used white sweet potatoes and was super yummy.
OKay Brandi- you are two for two now.
First the 20 min Alfredo now this! Both are homeruns!! I’m convinced all your recipes are delicious
I just finished making this soup and I LOVE it. You are making the vegan, oil free lifestyle so simple for my family.
#HeavenlyBroth
Wonderful Shekinah! I’m so happy to hear that, thank you so much for the feedback and your kind words! Love hearing from you!
Hi Sandi! I originally added coconut milk when I first created the recipe awhile back, but after making it several times, felt it didn’t need it, so I removed it off the recipe awhile back. I don’t see it still on there, where are you seeing it? I could be totally blind and not see it, haha! 🙂
Just made this tonight, and oh my gosh it’s delicious!! I’ve never been a fan of sweet potatoes in soups, but this just won me over. The flavors are simple but amazing together. Thank you!
Thank you so much Karen, what a compliment! Glad this converted you to a believer, haha! Thank you very much for making the soup and leaving feedback!
Just what I’m looking for – I have all the ingredients, fresh from the greenmarket (except the chickpeas) and will put this together now — thanks for the recipe and idea. It sounds freeze-able too, for a few batches!
Awesome Monika! Let me know what you think of it!
This was delish! Loved it! I sautéed the onions, garlic and ginger before adding the broth & potatoes.
I’m so happy to hear that Angie, thank you so much for the feedback!