Rich and spicy kale soup


Rich and spicy kale soup

Stick-to-your-ribs with a healthy twist: it's a plant based soup that's chock full of flavor thanks to bone broth, coconut milk and nutritional yeast.
Prep Time15 minutes
Cook Time20 minutes
Course: Soup
Cuisine: Clean eating, Comfort Food
Servings: 6
Calories: 287kcal


  • 1 tbsp coconut oil
  • 1/2 whole red onion, chopped
  • 5 cloves garlic
  • 1 medium sweet potato, rinsed, skin on, chopped
  • 2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1/2 cup pickled banana peppers, chopped
  • 2 cups Taking Stock Unsalted Chicken Bone Broth
  • 5 cups water
  • 1 13.6 oz can coconut milk, unsweetened
  • 2 bunches kale, stem removed, chopped
  • 1 15.5 oz can chickpeas, drained
  • 1/4 cup nutritional yeast
  • 1/4 cup liquid from the pickled banana peppers
  • salt to taste


  • In a large pot, melt coconut oil over medium heat. Add onions, garlic and sweet potato. Cook until the onion is soft and translucent, around 5 minutes.
    Wooden spatula stirring onion, garlic, sweet potato and banana peppers.
  • Add cumin powder and cook until fragrant. Add black pepper, red pepper flakes. Add the banana peppers and stir to combine.
  • Add the Taking Stock Foods Classic Chicken Bone Broth, water and coconut milk. Turn heat up to high. Bring to a boil.
  • Add the kale. Mash the chickpeas, and add to the pot. Turn heat back to medium and cook until kale is tender, about 5 minutes.
    Mashed chickpeas in a measuring cup.
  • Stir in the nutritional yeast and pepper liquid. Salt to taste. Serve hot.
    Nutritional yeast being poured into the soup.


Calories: 287kcal