Name: Vegan Sweet Potato, Kale and Chickpea Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Salt, to taste; 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut); 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained); 2 tablespoons red Thai curry paste (available in the Asian section at most grocery stores); 2 small to medium sweet potatoes, peeled and diced (or butternut squash); 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes); 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me); 1 large yellow onion, chopped; 1/2 roasted red pepper, finely chopped (I used jarred); 2 tablespoons extra-virgin olive oil; 1/2 small bunch of crinkly purple kale or green kale, finely chopped

Potato Soup

This hearty and delicious soup is perfect for warming up. It's an easy, nutritious, one-pot meal that makes great leftovers, too! Recipe yields 6 bowls of soup.

Wheat

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Seasonings

gram

salt

Grains & Rice

farro

Beans & Legumes

garbanzo beans

Sauces

red curry paste

Fresh Vegetables

sweet potato

Stocks & Broths

milliliter

vegetable broth

cayenne pepper

yellow onion

Canned Vegetables

roasted red pepper

Oils

extra virgin olive oil

kale

Beta-cryptoxanthin

Vitamins

Beta-carotene

Vitamin A

Choline

Saturated Fat

Zinc

Minerals

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Calories

Calories from Fat

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Sodium

Vitamin K

Alpha-carotene

Lycopene

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Vegan Sweet Potato, Kale and Chickpea Soup

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