Made by
Liz

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This hearty Immunity Boosting Soup combines sweet potato, chickpeas, red lentils, kale, garlic, ginger, turmeric, and lemon in a comforting vegetable broth. It’s a colorful, plant-forward soup filled with fiber-rich legumes and vegetables for an easy, nourishing lunch or dinner.

Ingredients:

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•   1 tbsp olive oil
•   1 yellow onion (diced)
•   6 cloves garlic (minced)
•   1/2 tsp fresh ginger (grated)
•   1 tsp turmeric
•   1/2 tsp paprika
•   1 tbsp lemon juice
•   1 large sweet potato (diced into 1/2-inch cubes)
•   1 15 oz can chickpeas (rinsed and drained)
•   1 cup red lentils (uncooked and rinsed)
•   5 cups vegetable broth
•   1/2 cup kale (destemmed and torn into 1-inch pieces)
•   salt (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large pot or Dutch oven, heat the OLIVE OIL over medium heat for 1 minute.
2. Add the YELLOW ONION and cook over medium heat for 8 minutes, stirring occasionally.
3. Add the GARLIC and freshly grated GINGER and continue cooking for 1 minute, until fragrant.
4. Add the TURMERIC and PAPRIKA and continue cooking for 1 minute.
5. Add the LEMON JUICE, SWEET POTATO, CHICKPEAS, RED LENTILS, and VEGETABLE BROTH. Bring the mixture to a boil.
6. Once the soup begins to boil, reduce the heat to low and simmer for 15–20 minutes, until the sweet potato is soft.
7. Add the KALE and continue cooking for 2–3 minutes, until the kale has softened and wilted slightly.
8. Season with SALT to taste and serve warm.