From Cookie and Kate
Vegan Sweet Potato, Kale and Chickpea Soup
- Time
- 45 min
- Makes
- 6
- Ingredients
- 12
8 things you may not have.
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Ingredients
- 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, if you like it extra spicy like me)
Nutrition · per serving
- Calories
- 339 kcal
- Fat
- 7 g
- Fiber
- 11.2 g
- Sugar
- 8.9 g
- Sodium
- 836.6 mg
- Protein
- 10.3 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 58.4 g
- Saturated fat
- 0.8 g
As published by Cookie and Kate.
The method
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