Cold weather is the perfect time for soups. Nothing is more comforting than having a bowl of warm soup in my cold hands. As I was searching for a recipe for kale, I came across soup recipe which I had (almost) every ingredient on hand. It was actually my first time cooking with kale. I have read about various health benefits of this vegetable, and making a soup is great way to introduce myself to kale. It is quite easy to put together and yet so delicious, especially chickpea is one of my favourite ingredients in soups. The sweet potato and red bell peppers also adds a good natural sweetness to it. The original recipe called for ham, but I have used a smoked spicy turkey sausage and it worked out very well. Since the sausage is quite flavourful, I have also omitted the sage. I love that this is so simple to make but yet offers different flavours and textures.
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 cups (750 mL) sodium-reduced chicken stock or chicken stock, homemade
- 2 cups (500 mL) cubed peeled sweet potatoes
- 3 spicy turkey sausages, cubed
- 1 sweet red pepper, chopped
- 1 can (19 oz/540 mL) chickpeas
- 3 cups (750 mL) chopped kale
- Soak chickpeas in cold water, gently rub off the skin with your fingers. Rinse, drain and set aside until ready to use.
- In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add turkey sausage and fry for about 3 minutes.
- Add stock, 3 cups (750 mL) water, sweet potato, red pepper and chickpeas; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 15 minutes.
- Add kale; simmer until tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)
Adapted from Best Recipes Ever: http://www.cbc.ca/bestrecipes/2013/02/kale-and-chickpea-soup.html