Name: Vegan Sweet Potato, Kale and Chickpea Soup Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 2 tbsp extra-virgin olive oil; 1 large yellow onion, chopped; 1 red bell pepper, chopped; 1 lb sweet potatoes; ¼ tsp salt; 2 tbsp Thai red curry paste; 1 cup uncooked farro; 4 cup vegetable broth; 2 cup water; 1 can chickpeas; ½ bunch of kale; ¼ tsp Cayenne pepper

vegan sweet potato, kale and chickpea soup recipe

How To Make Vegan Sweet Potato, Kale and Chickpea Soup

The combination of sweet potatoes and farro results in a creamy and earthy vegan chickpea soup. Adding Thai red curry paste amplifies the flavor.

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspextra-virgin olive oil
1large yellow onion, chopped
1red bell pepper, chopped
1lbsweet potatoes,peeled and diced
¼tspsalt,more to taste
2tbspThai red curry paste
1cupuncooked farro
4cupvegetable broth
2cupwater
1canchickpeas
½bunch of kale
¼tspcayenne pepper

Instructions

In a large soup pot, heat the oil over medium heat until shimmering. Stir in the onion, bell pepper, sweet potato and salt. Sauté for five minutes, stirring occasionally, until the onion starts to soften.
Add the curry paste and stir until the vegetables are coated and the curry is fragrant, about 1 minute.
Add the farro, if that’s your grain of choice. Add the vegetable broth and water, and stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
Test the farro for doneness—if it’s tender and cooked through, add the chickpeas and kale. Stir to combine, and cook for 5 more minutes, or until the kale is cooked to your liking.
If you chose to use pre-cooked whole grains, add them now.
Taste, and season with more salt as needed. Balance the sweetness of the sweet potatoes, stir in the optional cayenne pepper.
Ladle the soup into bowls and serve. Leftovers keep well, covered and refrigerated, for about 4 days.