Kale Soup w/Turnip, Sweet Potato and Chickpeas

Cozy and comforting sweet potato, kale, chickpeas, and turnip soup in the house! Spring may have sprung but that’s no reason to stop having hearty soups. This healthy nutritious recipe is simple, wholesome, and will make you feel so good, all while being indulgent!

These kinds of “everything but the kitchen sink” recipes are my favorite. You can make a pretty big batch that reheats well after upto 3 days in the fridge. You can also add in extra veggies, switch up the beans, or even add in some pasta or other grains if you’re feeling luxurious. Given this is a kitchen sink recipe, feel free to use whatever veggies and herbs you have!

Ingredients:
serves 4-6
1 medium yellow onion, diced
1 large bunch kale, ~8 cups of kale (pull the leaves off the stem, cut leaves in 3″ pieces)
1/2 head ~2 cups broccoli florets
1 cup chickpeas, I used canned beans; washed and drained throughly
1 sweet potato, peeled and chopped
2 small turnips, peeled and chopped
3 cloves garlic, finely chopped
1 tsp dried rosemary
5 fresh sage leaves, roughly chopped (substitute dried if you must)
3 tbsp olive oil
2 tsps coarse kosher salt
1 tsp freshly cracked black pepper
2 tsp red chilli flakes (optional)
8-10 cups low sodium vegetable broth (use your quantity judgment depending on how brothy you want your soup to be; I like a pretty brothy soup)

Method:

Heat olive oil in a large soup pot over medium heat for about 15 seconds. Add garlic, chopped onions and saute for 5 minutes until the onions soften and turn translucent.

Now add fresh sage leaves and dried rosemary, followed by all the chopped kale. Cook for 5 minutes.

Toss in chopped turnips and sweet potatoes along with the measured salt. Mix well and continue cooking for 10 minutes, while mixing once in a while.

Pour the measured vegetable broth, and add the broccoli florets. Cover the soup pot and let this mixture come to a boil over medium-high heat. This takes about 15 minutes.

Once the soup comes to boil, reduce heat and keep the soup simmering.

Now add in chickpeas, black pepper, and red chilli flakes. Mix well and simmer for another 15 minutes ensuring all the flavors meld well together.

Serve hot and enjoy!

Kale Soup w/Turnip, Sweet Potato and Chickpeas

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

serves 4-6
1 medium yellow onion, diced
1 large bunch kale, ~8 cups of kale (pull the leaves off the stem, cut leaves in 3" pieces)
1/2 head ~2 cups broccoli florets
1 cup chickpeas, I used canned beans; washed and drained throughly
1 sweet potato, peeled and chopped
2 small turnips, peeled and chopped
3 cloves garlic, finely chopped
1 tsp dried rosemary
5 fresh sage leaves, roughly chopped (substitute dried if you must)
3 tbsp olive oil
2 tsps coarse kosher salt
1 tsp freshly cracked black pepper
2 tsp red chilli flakes (optional)
8-10 cups low sodium vegetable broth (use your quantity judgment depending on how brothy you want your soup to be; I like a pretty brothy soup)

Instructions

Method:

Heat olive oil in a large soup pot over medium heat for about 15 seconds. Add garlic, chopped onions and saute for 5 minutes until the onions soften and turn translucent.

Now add fresh sage leaves and dried rosemary, followed by all the chopped kale. Cook for 5 minutes.

Toss in chopped turnips and sweet potatoes along with the measured salt. Mix well and continue cooking for 10 minutes, while mixing once in a while.

Pour the measured vegetable broth, and add the broccoli florets. Cover the soup pot and let this mixture come to a boil over medium-high heat. This takes about 15 minutes.

Once the soup comes to boil, reduce heat and keep the soup simmering.

Now add in chickpeas, black pepper, and red chilli flakes. Mix well and simmer for another 15 minutes ensuring all the flavors meld well together.

Serve hot and enjoy!

Did You Make This Recipe?

How did it go with my recipe? Tag me on Instagram at @SupriyaRamanKitchen

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