Smoky Chickpea Kale Soup
Ingredients
- 2 tsp avocado oil or neutral flavored oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1-2 stalks of celery, diced
- 2 bay leaves
- 5 cloves garlic, finely minced
- 1 inch fresh ginger, finely minced or grated
- 2 roma tomatoes, diced
- 2 cans chickpeas, rinsed well and drained
- 1 large sweet potato, cubed
- 2 tsp smoked paprika
- 1 tsp dry basil
- 5-6 cups vegetable broth or 2 bouillon cubes with water
- 5 sprigs fresh thyme or 1/2 tsp dry thyme
- 2 cups kale, chopped
- Juice of half a lemon
- Salt and pepper to taste
Preparation
In a soup pot over medium heat, warm the oil. Add diced onions, peppers, and celery with a pinch of salt. Sauté until softened.
Add bay leaves, minced garlic, and grated ginger. Continue stirring until fragrant.
Stir in diced tomatoes and sweet potatoes, smoked paprika, and dry basil. Coat everything with the spices.
Mix in chickpeas and pour in vegetable broth. Add thyme sprigs. Bring the soup to a low boil, then reduce heat to simmer for 10-15 minutes or until sweet potatoes soften.
Introduce chopped kale to the soup. Cover with a lid and simmer for 5 minutes to wilt the kale.
Remove bay leaves and thyme sprigs. Squeeze in lemon juice, adjust salt and pepper to taste.