Sweet Potato Kale Soup (Vegan)

Sweet potato kale soup in white bowl with spoon.

5 from 1 vote

This cozy vegan Sweet Potato Kale Soup is healthy and packed with chunky vegetables! It's made with chickpeas and cooked in a savory broth.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: kale sweet potato soup, sweet potato chickpea soup, chunky sweet potato soup,

Servings:

Calories: 119kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven or heavy-bottomed soup pot

Ingredients

6 cloves garlic
1 onion any color
1 red bell pepper can use orange or yellow bell pepper
1-2 sweet potatoes yields 5-6 cups chopped
2 packed cups lacinato kale or kale or any hearty greens of choice
2 Tbsp. olive oil
4 cups low sodium vegetable broth
1 cup crushed tomatoes
1 15. 5 oz. can chickpeas also known as garbanzo beans
1 tsp. Italian seasoning
1 tsp. kosher salt
½ tsp. pepper

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color).
Dice 1 red bell pepper (can sub orange or yellow bell pepper).
Roughly chop 2 packed cups of lacinato kale (or hearty greens of choice of choice such as Swiss chard or spinach).
Peel 1-2 sweet potatoes using a vegetable peeler. Chop the sweet potatoes into chunks, making sure that they are relatively the same size to ensure that they cook evenly (yields 5-6 cups chopped sweet potatoes).
Drain 1 15.5 oz. can of chickpeas (also known as garbanzo beans).
Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil.
Once the oil is heated, add the minced garlic, onions, and bell peppers to the Dutch oven. Sauté for 4-5 minutes, stirring often.
Add the chopped sweet potatoes along with 1 tsp. kosher salt, ½ tsp. pepper, and 1 tsp. Italian seasoning. Sauté for 5-6 minutes, stirring often.
Once the vegetables have sautéed, add 4 cups of low sodium vegetable broth to the pot along with 1 cup of crushed tomatoes. Stir until completely combined.
Bring the soup to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes. After 15 minutes, add the drained chickpeas and chopped kale. Stir until combined.
Cover and cook for another 5 minutes, or until the sweet potatoes are soft, but not mushy and the kale wilted.
Cooking times may vary slightly. Cook for another couple of minutes if needed.
To Serve: Serve with freshly minced herbs such as parsley, basil, or chives (optional).

Notes

This soup can be garnished with a sprinkle of Parmesan cheese for extra richness. Feel free to use vegan Parmesan cheese if you'd like to keep this soup dairy free.

Nutrition