Description
A wholesome vegetable soup made with sweet potatoes, kale, herbs, and chickpeas for a hearty yet light meal.
Ingredients
2 stalks celery, diced
½ large yellow onion, diced
1 red bell pepper, diced
3 to 5 garlic cloves, minced
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 medium or 1 large sweet potato, peeled and diced
2 cups cooked chickpeas, rinsed if using canned
4 cups vegetable broth
4 cups water
4 cups curly kale, roughly chopped (about ½ bunch)
Salt and black pepper, to taste
Instructions
1. In a large nonstick pot, add the celery, onion, and bell pepper with a splash of water or oil. Cook over medium heat for about 5 minutes until the onion becomes translucent.
2. Stir in the minced garlic, rosemary, and thyme, and cook for another 1 to 2 minutes.
3. Add the diced sweet potato and 1/3 cup water. Cover and let it steam for 5 minutes.
4. Uncover the pot and stir. Add chickpeas, vegetable broth, and the remaining water. Mix well and bring to a boil.
5. Once boiling, reduce the heat to medium-low and simmer for 10 minutes.
6. Stir in the chopped kale and cook for another 2 to 5 minutes until the kale is tender.
7. Season with salt and black pepper to taste. Serve warm.
Notes
This soup thickens naturally as the potatoes soften. Add a splash of broth when reheating if needed. For a creamier texture, lightly mash some of the potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American