Sweet Potato, Kale and Chickpea Soup
- Serves: 1
- Serving Size: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Find Farm Fresh:
SWEET POTATOESIngredients
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cups sweet potatoes, peeled and diced
• ¼ teaspoon salt
• 2 tablespoons Thai red curry paste
• 1 cup instant farro or 3 cups cooked whole grains (wheat berries, spelt berries, or kamut)
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained (or 1½ cups cooked garbanzo beans)
• 3 cups kale, chopped
• ? teaspoon cayenne pepper (optional)
Directions
- In a large soup pot, heat the olive oil over medium heat until shimmering. Add the onion, bell pepper, sweet potatoes, and salt. Sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.
- Stir in the curry paste and cook for 1 minute, until the vegetables are coated and fragrant.
- Add the broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the farro and continue to cook for 10 minutes.
- Add the chickpeas and kale. Cook for 5 minutes more, or until the kale and grains reach your desired tenderness.
- Taste and season with additional salt if needed. Stir in cayenne pepper, if using.
- Ladle into bowls and enjoy a warm, comforting taste of winter!
Additional recipes using Vegetables › Sweet Potatoes
