Vegan Sweet Potato, Kale and Chickpea Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
large
yellow onion, chopped
-
1
large
red bell pepper, chopped
-
1
pound
sweet potatoes, peeled and diced
-
¼
teaspoon
salt
-
2
tablespoons
Thai red curry paste
-
1
cup
uncooked farro, rinsed
-
4
cups
vegetable broth
-
2
cups
water
The protein and greens
-
1
can (15 ounces)
chickpeas, rinsed and drained
-
½
bunch (4 ounces)
kale, chopped
-
¼
teaspoon
cayenne pepper
Instructions
- Heat olive oil in a large soup pot over medium heat and sauté the onion, bell pepper, sweet potato, and salt for 5 minutes.
- Stir in the curry paste until the vegetables are coated and fragrant.
- Add the rinsed farro, vegetable broth, and water, then bring to a boil.
- Reduce heat to a simmer and cook for 25 minutes.
- Check if the farro is tender; if so, add chickpeas and kale, and cook for an additional 5 minutes.
- Season with more salt if needed and add cayenne pepper for extra spice.
- Serve the soup hot, and enjoy leftovers within 4 days or freeze.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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