Sweet Potato, Kale and Chickpea Soup {Vegan}

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Photo credit: © Eatwell101.com

Ingredients list for the sweet potato, kale and chickpea soup

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 small to medium sweet potatoes, peeled and diced
• Salt and fresh cracked pepper, to taste
• 1 1/4 tablespoons smoked paprika
• 6 to 7 cups vegetable broth (or water with vegetarian bouillon cubes)
• 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
• 1 big handful grape tomatoes
• ½ small bunch of green kale, stem removed and coarsely chopped
• ½ teaspoon cayenne pepper (optional, if you like it extra spicy)

Photo credit: © Eatwell101.com

Directions

1. In a large soup pot, heat the oil over medium-high heat.
2. Roast paprika in oil for 1 to 2 minutes.
3. Stir in the onions with a big pinch of salt. Sauté for 3 minutes, stirring occasionally, until the onions start to soften.
4. Add sweet potato and stir until the onions and sweet potatoes are coated with paprika and the spice is fragrant, about a minute.
5. Add six cups of vegetable broth (or water and bouillon cubes). Bring to a boil, then set the timer for 10-12 minutes, cover the pot and reduce the heat to a simmer.
6. After 10-12 minutes, uncover the pot and add the chickpeas and grape tomatoes. Taste and adjust seasoning with salt and pepper. Cover and simmer for another 5 minutes.
7. Uncover, stir in the kale, add cayenne pepper if desired, and simmer for 5 minutes. Serve hot in individual bowls with additional fresh cracked black and white pepper.

Photo credit: © Eatwell101.com