Cookie and Kate · by Cookie and Kate★ 4.9
Vegan Sweet Potato, Kale and Chickpea Soup
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 23%
CARBS 61G71% OF CAL
11G FIBER0G ADDED9G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot soup combining sweet potato, kale, chickpeas, and farro in a curry-spiced broth. Warm, nutritious, and making excellent leftovers.
mainamericansoupbeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- 1/4 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 1/2 cups cooked chickpeas
- 1/2 bunch of kale (4 ounces), chopped (about 3 cups)
- 1/4 teaspoon cayenne pepper, to taste (optional, if you like it extra spicy like me)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 23%
CARBS 61G71% OF CAL
11G FIBER0G ADDED9G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 845mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 121mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.