Kale and Sweet Potato Soup with Chickpeas

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This soup is what all soups should be made of – the perfect combination of flavors and ingredients, not to mention plant based and so healthy.

I have made a million versions of this soup in my lifetime but for some reason, today, this one stood out. Maybe because we are sheltering in and I am seeking out some real comfort right now.

Soup always does that for me. It reminds me of my grandma, cooking up her Matzoh Ball soup for a holiday. So warm and nourishing.

I was cleaning out my refrigerator the other day in preparation for the groceries to come in. Grocery shopping these days is anything but fun, a mixture of anxiety and stress, all while wiping everything down and hoping you haven’t dragged in remnants of the virus with you. Anyway, out came celery, carrots, a head of kale, parsley (I typically always have these things on hand) and from the freezer cooked chickpeas that I had stored last week as well as a quart of homemade chicken stock.

As far as pantry items, I always have at least one can of diced tomatoes, a gaggle of onions and garlic, a couple of sweet potatoes, and of course salt and pepper. Decision done, this all was turning into soup.

My soup simmered while I finished the grocery store organizing (now, an hours’ long project) and I was rewarded with a steaming bowl of delicious nutritious soup. The rest went into the freezer for another meal. This recipe is a keeper, try it and let me know what you think.

Kale and Sweet Potato Soup with Chickpeas

Makes 6 servings


2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks of celery, diced
1 teaspoon each coarse salt and pepper
2 cloves garlic, minced or pressed
1 large sweet potato, peeled and diced
4 cups homemade chicken stock or low-sodium chicken stock
1 32-ounce can diced tomatoes
3 cups cooked chickpeas (or from 1 large can, drained and rinsed)
1 small bunch parsley, chopped
1 head of kale, stems removed and chopped (feel free to use frozen here as well)


  1. In a large soup pot, heat the olive oil over medium-high heat. Add in the onions, carrots and celery with the salt and pepper and sauté for 7 minutes.
  2. Add in the sweet potato and garlic and combine well, another 5 minutes. Slowly add the stock along with the tomatoes and bring up to a boil. Bring the soup down to a simmer, cover and let cook for 15 minutes.
  3. Add in the chickpeas, parsley and kale and continue to cook for another 10 minutes until the kale is wilted. Taste the soup, you might want to add in another sprinkle of salt or other herbs.




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