Spicy Sweet Potato, Kale and Chickpea Soup

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Happy 2014! Food wise and life wise this year was awesome.

NYE 2014 after consuming so much gelato at Siena Tavern

NYE 2014 after consuming so much gelato at Siena Tavern

I became a resident of the best city in the world and got to consume so many incredible meals/food experiences.

Dad and I at Eataly pre-mozzarella intake

Dad and I at Eataly pre-mozzarella intake

However, it’s still absolutely freezing outside.

Cold all the time.

Cold all the time.

And I still have eggnog pulsing through my veins.  Ergo, a warm up/detox recipe was needed.  I can’t tell you how delicious this soup is….and hearty…. and a little spicy… and happens to be vegan.  You need this soup.  Ready go.

Spicy Sweet Potato, Kale and Chickpea Soup

Inspired by Cookie and Kate

No excuses buy this key ingredient

No excuses buy this key ingredient

You’ll need:

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 sweet potatoes, peeled and diced

Salt

2 tablespoons Red Thai Curry paste (worth it buy it)

1 cup uncooked faro, rinsed

7 cups vegetable brother

1 can cooked chickpeas, rinsed and drained

0.5 roasted red pepper, chopped

0.5 bunch kale, finely chopped

0.5 teaspoon cayenne pepper

sweet potato pile

sweet potato pile

In a large soup pot heat the oil over medium high heat.   Stir in the onions, sweet potato and large pinch of salt.  Sauté for five minutes.  Your kitchen should already be smelling awesome.

Add the curry paste and stir for one minute.  Add the farro and veggie broth.

Bring to a boil, cover and reduce the heat to a simmer for 25-30 minutes.

Uncover pot.  Add chickepeas and red pepper.  Season to taste with salt.  Cover and simmer for another 10 minutes.

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Uncover.  Stir in kale and cayenne pepper.  Consume and feel good about yourself for making such a delicious healthy recipe.

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One thought on “Spicy Sweet Potato, Kale and Chickpea Soup

  1. Pingback: Raw Kale and Brussels Sprouts Salad with Creamy Tahini Dressing | Outside the Cereal Box

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