Mushroom, Chickpea and Sweet Potato Soup

This recipe is loaded with wholesome goodness and taste. Another beautiful thing about this soup is you can vary the taste by changing the spices. Sweet potatoes, mushrooms, and chickpeas adapt well to various spices.

  • Author: Kim Nicholson



1 tbsp olive oil

One large sweet potato (or two medium/small)

One large bunch of spinach

½ white onion, diced

One stalk of celery diced

Two carrots diced (or a handful of baby carrots)

Four garlic cloves minced

5 cups vegetable or chicken broth

2 tsp cumin

½ tsp coriander

½ tsp dried oregano

1 tsp cayenne pepper

½ tsp garlic powder

½ tsp salt

One cup of uncooked farro

One can (15 oz) of chickpeas

Optional: crispy bacon bits

1/3 cup cooked spaghetti

chopped jalapenos


Cube the sweet potato into ½ inch pieces

Remove the stems from the bunch of kale/spinach

Dice carrots, and celery into bite-size pieces

In a large saucepan over medium-high heat, sauté the sweet potato,  onion, celery, carrots, and garlic in the oil.

Continue cooking everything for about 5 minutes, stirring every half minute, to allow the veggies to soften.

Cook this with the vegetables for 2-3 minutes until it becomes fragrant.

Add vegetable broth, stirring everything to combine.

Add cumin, coriander, oregano, cayenne, garlic powder, salt, and farro, and bring everything to a boil.

Let simmer for 30 minutes.

After 30 minutes of simmering, add the kale/spinach leaves and the drained and rinsed chickpeas.

Bring the soup to a boil again, and then turn down the heat to simmer it with the lid half on for another 15 minutes.

You can check if the soup is done by tasting the farro and seeing if it is soft and fully cooked. Then, serve the soup and enjoy! I like to garnish my soup with bacon bits, diced jalapeños, avocado, and maybe a dash of hot sauce, but this soup tastes incredible just on its own.


Add a french baguette and a green salad and you have a complete healthy dinner!

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