Sweet Potato Kale Soup (Vegan)

5 from 1 vote

This cozy vegan Sweet Potato Kale Soup recipe is healthy and made from scratch. It's easy and made with chickpeas and hearty vegetables!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: sweet potato soup, healthy sweet potato soup, vegan sweet potato soup,

Servings:

Calories: 189kcal

Mince 6 cloves of garlic and 1 large onion.
Dice 1 large bell pepper.
Peel 2 large sweet potatoes with vegetable peeler (if you choose not to peel sweet potatoes be sure to wash and scrub them before chopping). Chop the sweet potatoes into chunks (make sure they are relatively the same size to ensure even cooking).
Roughly chop 2 heaping cups of kale (or green of choice).
Heat a Dutch oven or heavy-bottomed soup pan to medium and add 2 Tbsp. olive oil. Once the oil is heated add the minced garlic, onions, and bell peppers. Saute for 4-5 minutes, stirring often.
Add the chopped sweet potatoes along with ½ tsp. each kosher salt and pepper. Sauté for another 5-6 minutes, stirring often.
Add 5 cups vegetable broth, 1 cup crushed tomatoes, ¼ tsp. kosher salt, and ½ tsp. Italian seasoning. Stir all of these ingredients together. Bring the soup to a boil. Once it is boiling reduce to a low boil, cover, and cook for 20-22 minutes or until the sweet potatoes have softened but not become mushy. They should be easily pierced with a knife or fork.
Drain and rinse 1 can of chickpeas (garbanzo beans).
Remove the cover from the pan and add the drained and rinsed chickpeas along with the chopped kale. Stir in these ingredients and cook for another 2 minutes or so, or until the kale has wilted down.
To Serve: Serve with a sprinkle of Parmesan (or vegan Parmesan if dairy free) and some crusty bread (optional).