Sweet Potato Kale Soup
One of my favorite evening meals is a warm, comforting soup. Even better is an easy to make soup full of flavor. This vegan soup is one of my favorites and truly delicious. Give it a try!
Ingredients
- 1 tsp extra virgin olive oil
- 2 garlic cloves, chopped
- 1/4 onion, sliced thin
- 1/2 cup small carrot, peeled and small diced
- 1/2 cup sweet potato, peeled and small diced
- 1 cup kale, chopped
- 1/2 cup canned chickpeas (garbanzo beans)
- 1 cup vegetable broth
- 1 1/2 tbsp lemon juice
- 1/4 cup water (adjust less or more based on desired consistency)
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Wash your vegetables and begin prepping them by chopping and slicing your garlic cloves, red onion, peeled carrot, peeled sweet potato and kale.
- In a small pot, warm olive oil over medium heat, add onion, cook for 3 minutes or until translucent. Add sweet potatoes and carrots, cook for another 5 minutes then add garlic rosemary, oregano and onion powder and saute for 2 minutes until soft and aromatic.
- Add the broth and chickpeas to the pot and bring to a light boil.
- Add ½ cup of soup and water to the blender or a bowl and mix until smooth and at a soup consistency. Add soup back to the pot, add kale, lemon juice, salt and pepper and simmer for 5-7 minutes. Remove from stovetop and enjoy.