Kale Chickpea & Sweet Potato Soup

10 45 178
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 6
Kale Chickpea & Sweet Potato Soup
Health Highlights


1 tbsp Olive Oil, Extra Virgin (or cooking oil)
2 medium Carrots
2 medium stalk(s) Celery
1 medium White onion
2 medium potato Sweet potato
1 can (15oz) Chickpeas, canned, drained (rinsed and drained)
8 cup Water (or broth)
1 bunch Kale
1 tsp Salt
1 tsp Black pepper


Add oil to a large pot and heat on low-medium. Chop carrots, celery and onion and add to pot. Cook on low-medium heat for about 10 minutes or until onions are slightly translucent. Peel sweet potatoes and chop into 1-2 inch cubes. Add sweet potatoes, chickpeas and water to pot. Allow to simmer for about 20 minutes or until sweet potatoes are fork tender. Chop kale into bite sized pieces and add to pot. Cook for another 3-5 minutes (just long enough to wilt the kale). Season to taste with salt and pepper.


Allison Martineau has over 10 years experience working in health and nutrition. She has a passion for sharing her nutritional strategies with expectant and new families to make cooking and eating for health during the preconception, pregnancy and postpartum periods simple and convenient. Allison runs a nutrition practice called Sweetpea Nutrition (link www.sweetpeanutrition.com) and lives in Toronto with her husband and two young sons.

Nutrition Facts

Per Portion

Calories 178
Calories from fat 54
Calories from saturated fat 6.7
Total Fat 6.0 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.0 g
Cholesterol 0
Sodium 663 mg
Potassium 748 mg
Total Carbohydrate 27.9 g
Dietary Fiber 11.9 g
Sugars 8.4 g
Protein 9.2 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 3.3

Energy sources