Chickpea, Sweet Potato and Kale Soup
Try this Chickpea, Sweet Potato and Kale Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup nutritional yeast
- 1 cup chopped white onion
- 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)
- 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 so you may need less salt, start out with 1 1/2 teaspoons)
- 2 15 oz cans organic chickpeas drained and rinsed
- 4 heaping cups fresh kale
- 1/4 teaspoon chili powder-optional but gives it a nice kick
- Carbohydrate 31.6986666787225 g
- Cholesterol 0 mg
- Fat 1.76066666811841 g
- Fiber 10.4400000066275 g
- Protein 15.6593333454207 g
- Saturated Fat 0.237733333521113 g
- Serving Size 1 1 quarts (12 cups) (124g)
- Sodium 66.3333333491132 mg
- Sugar 21.2586666720949 g
- Trans Fat 0.54972000045225 g
- Calories 185 calories
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 25-30 minutes until the sweet potatoes are fork tender.Add the beans (drained & rinsed) and kale and nutritional yeast. 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.
