Chickpea, Sweet Potato and Kale Soup
This Vegan 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!
Servings: 6 cups
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.
Notes
*If you are not a big fan of kale, feel free to sub with spinach instead.
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