Vegan Sweet Potato, Kale And Chickpea Soup

Name: Vegan Sweet Potato, Kale And Chickpea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper (optional, if you like it extra spicy like me); 473 milliliters cooked chickpeas (or one can of cooked chickpeas, rinsed and drained); 237 milliliters uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut); 1 small bunchs crinkly purple kale or green kale, finely chopped; 2 Tbsps extra-virgin olive oil; 1 roasted red pepper, finely chopped (I used jarred); 6 servings Salt, to taste; 2 to medium sweet potatoes, peeled and diced (or butternut squash); 2 Tbsps red Thai curry paste (available in the Asian section at most grocery stores); 1 liters vegetable broth (or water flavored with vegetarian bouillon cubes); 1 large yellow onion, chopped

You can never have too many soup recipes, so give Vegan Sweet Potato, Kale And Chickpea Soup a try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 317 calories, 10g of protein, and 7g of fat each. If you have onion, olive oil, farro, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.