Vegan Sweet Potato Soup With Kale Recipes

SWEET POTATO & KALE SOUP

Steps:

• Saute: In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.
• Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
• Season: Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.
• Serve: Ladle into individual serving bowls and top with a light dusting of almond parmesan for extra flavor. Soup pairs well with homemade artisan bread for soaking up the juices.
• Makes 4 - 6 servings
• Leftovers can be kept in the refrigerator for up to 4 - 5 days, in a covered container. To keep longer, store in the freezer for up to 2 - 3 months, let thaw before reheating.

VEGAN SWEET POTATO SOUP WITH KALE

Steps:

• Start out with preparing the ingredients. Peel and dice the sweet potatoes. Wash and chop the kale, anion, and apples.
• Bring the coconut milk to a boil in a large saucepan. Add the sweet potato dices and cook on medium heat for about 5 minutes.
• Add the kale, onion, and apples to the saucepan. Season with salt, pepper, and optionally curry according to taste. Let simmer for another 10 minutes.
• In the meantime, roast the pine nuts in a frying pan.
• Serve the stew hot with a good amount of the roasted pine nuts.

SWEET POTATO AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
• Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Steps:

• Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
• Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
• Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
• Ladle the warm soup into bowls and spoon some pesto on top of each serving.