When the temperatures start to drop, nothing warms you up quite like a bowl of soup. And if you're looking for something with a little bit of a twist, then you'll want to give sweet potato and chickpea soup a try. This flavorful and filling soup combines the sweet creaminess of roasted sweet potatoes with the earthy protein of chickpeas. Garnished with some fresh herbs and a drizzle of avocado oil, this soup is sure to become a new favorite in your winter recipe rotation.
Warm Chickpea & Sweet Potato Soup
Rated 4.0 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Level
level 1
When the temperatures start to drop, nothing warms you up quite like a bowl of soup. And if you're looking for something with a little bit of a twist, then you'll want to give sweet potato and chickpea soup a try. This flavorful and filling soup combines the sweet creaminess of roasted sweet potatoes with the earthy protein of chickpeas. Garnished with some fresh herbs and a drizzle of avocado oil, this soup is sure to become a new favorite in your winter recipe rotation.
Ingredients
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1 tbsp avocado oil (can be subbed for ¼ cup water)
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1 onion, diced
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2 cloves garlic, minced
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2 tsp thyme
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2 sweet potatoes, cut into ½ cubes
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2 cans of chickpeas, drained and rinsed*
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6 cups low-sodium vegetable broth or water (you can also combine 3 cups of each)
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1 bunch of kale, center stem removed, chopped
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2 tbsp nutritional yeast
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1 tsp cinnamon
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Himalayan pink salt, to taste
Directions
In a large pot, heat oil over medium heat, add the onion and saute for 5 minutes. Add garlic and thyme and saute for 1 minute.
Add sweet potatoes, chickpeas, broth/water, and cinnamon and bring to a boil
Cover pot, turn down heat to low, and simmer for 15 to 20 minutes, or until potatoes are tender
Just before the soup is done, about 5 minutes beforehand, add kale and continue to cook
Remove from heat, add nutritional yeast, and stir. Season with Pink Himalayan salt & pepper to taste. Enjoy!
Recipe Note
*This recipe can also be done with dry chickpeas cooked at home. You would need to cook 1 cup of dry beans to get the 3 cups of cooked beans needed for this recipe.
2 comments
I’m on day 7 of Level 1 and a vegetarian. Of all of the main dish options I’ve made from the recipe list so far, this is my favorite. The flavors are so perfect for the Fall season. And I’m sure that on day 2 the flavors will be even better. Highly recommend. Next time I will try Natalie’s suggestion of blending half of the soup. Love that idea.
I made this soup and it was delicious! I actually did something unique. Before I added the kale, I took half of the soup and blended it to make it so creamy and added it back to the remaining soup. Then I added the kale and it was delish! Husband approved!