Step 1

In a pot over medium heat, add the yellow onion, sweet potato, carrot and celery. Add a tablespoon of vegetable broth or oil, and saute until the sweet potato is softened slightly, at least 5 minutes.

Step 2

Stir in the garlic, paprika, black pepper, thyme and nutritional yeast. Saute for an additional 7 to 9 minutes, until the vegetables are almost completely cooked. Add the wild rice and stir.

Step 3

Add the vegetable broth and chickpeas. Bring the soup to a boil, then lower the heat to medium, and simmer covered for 30 minutes, until the rice is cooked.

Step 4

Add the kale and the cashew butter, tahini or coconut milk to make the soup creamy, as desired. Taste and adjust seasonings as needed. I like to finish off mine with a squeeze of lemon.