Sweet Potato, Kale and Chickpea Soup
Total Time
45 minutes
Prep Time
10 mins
Cook Time
35 mins
Rating
4.8 out of 5 stars
(156)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
- ¼ teaspoon salt, more to taste
- 2 tablespoons Thai red curry paste
- 1 cup uncooked farro, rinsed (or 3 cups cooked whole grains, like wheat berries, spelt berries or kamut)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ bunch of kale (4 ounces), chopped (about 3 cups)
- ¼ teaspoon cayenne pepper, to taste (optional)
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Preparation
Chef’s notes
Recipe based on Heidi Swanson’s farro soup in Super Natural Every Day.
Serving suggestions:
This soup is vegan, but mighty tasty with a side of whole wheat toast slathered with goat cheese.
Thai red curry paste:
Look for it in the Asian/international section of the grocery store. I like Thai Kitchen brand, which is vegan (some brands contain shrimp). You can substitute 1 tablespoon curry powder for the curry paste, for a totally different flavor.
Whole grain notes:
I prefer using farro as the whole grain because it requires less cooking time than wheat berries, spelt berries or kamut, so it can be cooked along with the soup. The soup is great with those other whole grains, but you’ll want to start cooking those in a separate pot well before the farro; just add the whole grains along with the chickpeas so no ingredients are overcooked or lose their texture.