The holidays are approaching, but I’ve been eating like it’s Thanksgiving for weeks — recipe testing has its perks. To keep things balanced between richer meals, I reach for simple, vegetable-forward dishes that are satisfying and nourishing.
Case in point: this sweet potato, kale, chickpea and farro soup. I first shared it five years ago, and it remains a favorite. It’s hearty, slightly spicy, and packed with wholesome ingredients.
I can’t wait to warm up with a big bowl for lunch. The soup balances spice, texture and whole-grain goodness. Thai red curry paste may sound unexpected with sweet potatoes, kale and farro, but it lends a fragrant, savory depth that complements the vegetables beautifully.
What I love about this soup is how each ingredient keeps its character: farro stays pleasantly chewy, chickpeas hold their shape, sweet potatoes remain tender without being mushy, and kale keeps a satisfying bite rather than wilting into nothing.
When I remade the soup for new photos, I tweaked a few details: I used a fresh red bell pepper instead of roasted pepper, and I found the soup needed less time on the stove than the original version suggested.
This recipe makes a comforting one-pot meal that stores well as leftovers. It’s ideal for busy days and freezes nicely if you want to batch-cook.
Vegan Sweet Potato, Kale and Chickpea Soup
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6 servings
4.9 from 167 reviews
This hearty, nourishing soup is perfect for chilly days. It’s an easy, one-pot vegan meal that reheats well and makes great leftovers. Recipe yields about 6 bowls.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
- ¼ teaspoon salt, more to taste
- 2 tablespoons Thai red curry paste*
- 1 cup uncooked farro, rinsed** (or 3 cups cooked whole grains such as wheat berries, spelt berries, or kamut)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
- ½ bunch of kale (about 4 ounces), chopped (about 3 cups)
- ¼ teaspoon cayenne pepper, to taste (optional)
Instructions
- In a large soup pot, heat the oil over medium heat until shimmering. Add the onion, bell pepper, sweet potato and salt. Sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.
- Add the Thai red curry paste and stir until the vegetables are coated and the curry is fragrant, about 1 minute.
- Add the farro (if using), then pour in the vegetable broth and water. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
- Check the farro for doneness. If it’s tender, add the chickpeas and kale, stir, and cook for another 5 minutes or until the kale is cooked to your liking. If you used pre-cooked whole grains, add them now. If the farro is still firm, continue simmering until tender, then add the kale and chickpeas.
- Taste and adjust seasoning with more salt if needed (about ½ teaspoon more is common). If you’d like a little heat, stir in cayenne pepper to balance the sweet potatoes.
- Ladle into bowls and serve. The flavors deepen after a day, and leftovers keep well refrigerated for about 4 days. The soup also freezes nicely.
Notes
Recipe inspired by Heidi Swanson’s farro soup from Super Natural Every Day.
Serving suggestion: This vegan soup is excellent on its own or served with whole wheat toast. For a non-vegan twist, a smear of goat cheese on toast is delicious.
About Thai red curry paste: Look for it in the Asian section of the grocery store. Some brands contain shrimp, so check labels if you need it to be vegan. If you prefer, substitute 1 tablespoon curry powder for a different flavor.
Whole grain notes: Farro cooks more quickly than wheat berries, spelt or kamut, so it can be cooked in the same pot as the soup. If you use slower-cooking grains, cook them separately and add them with the chickpeas so everything stays properly textured.
Nutrition
Nutritional information is an estimate provided by an online calculator and is not a substitute for professional advice.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Here’s the original photo from 2012.