This weekday soup takes just 20min to create. Its my go to on a busy work week and optimal during a luteal phase, because it's loaded with vitamin B6 and complex carbs. You can swap sweet potatoes for butternut squash or carrots; swap fresh collard greens for kale or spinach.
Enjoy this filling, nutritious and delicious soup for lunch or dinner. Note- it keeps in the fridge for 3-5 days; or double the ingredients and freeze some for another day.
Prep Time 5 minutes
Cooking Time 15 minutes
Yields 6-8 Servings
2 tbsp olive oil
1 large sweet potatoes cut into cubes (substitute options: butternut squash or carrots)
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 can (15oz) chickpeas, rinsed and drained
1 can (15oz) diced tomatoes with their liquid
1 bunch of collard greens roughly chopped (substitute options: kale or spinach)
2 tbsp chili powder
2 tbsp ground cumin
1 tsp dried oregano (or 2 tsp of fresh oregano leaves)
4 cups of vegetable broth
Freshly ground black pepper
Optional (1 tsp chili paper flakes or one fresh jalapeno pepper, diced. Leave the seeds in for extra heat/spice)
Serving suggestions - add freshly diced avocado and crumbled tortilla chips on top. Yum!
In a large pot, warm 2 tbsp olive oil over medium heat.
Add the sweet potatoes, onion, pepper and garlic. Sauteed, stirring often until the veggies are tender and onion is translucent, approx. 5 minutes.
Add the chickpeas, vegetable stock and spices (chili powder, cumin, and oregano). Cook until fragrant, stirring constantly about 1 minute.
Pour in the diced tomatoes and vegetable broth.
Season generously with black pepper. And, add chili flakes or fresh jalapeno, if using.
Partially cover the pot with a the lid, simmer for approx. 10min.
Uncover, add the freshly chopped up collard greens.
Stir and serve with freshly diced avocado and crumbled tortilla chips on top.