Vegan Sweet Potato, Kale And Chickpea Soup

23 faves
More from this source
Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
27%
CHOL
42%
SOD
91%

Comments

Add a comment

Ingredients for 6 servings

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 small to medium sweet potatoes, peeled and diced (or butternut squash)

Salt, to taste

2 tablespoons red Thai curry paste (available in the Asian section at most grocery stores)

1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)

6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)

2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)

1/2 roasted red pepper, finely chopped (I used jarred)

1/2 small bunch of crinkly purple kale or green kale, finely chopped

1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)

You might also like

Twice Baked Sweet Potatoes
The Year In Food
Baked Sweet Potato Frites
Cat Cora
Sweet Potato Clam Chowder With Bacon
Cat Cora
Slow-Cooker Vegetarian Chili With Sweet Potatoes
Real Simple
Tex-Mex Stuffed Sweet Potato Skins
Pamela Salzman
Cauliflower Sweet Potato Latkes
The Family Dinner
Vegetarian Sweet Potato Chili Recipe
Cookie and Kate
Sweet Potatoes With Pecans And Goat Cheese
smitten kitchen
Chili-Glazed Sweet Potatoes
Sunset
Mashed Purple Sweet Potatoes
Spoon Fork Bacon