Vegan Sweet Potato, Kale and Chickpea Soup

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 8 of 12 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Farro	1/2 cup cooked (100g)	170
Potato	1 medium (173g) baked	161
Chickpea	1/2 cup canned (120g) drained	134
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Chili	1 tsp (2.7g)	8
Spinach	1 cup raw (30g)	7
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Wheat	not in our table	0
Spelt	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.