Vegan Sweet Potato Soup With Kale Recipes

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.

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.

VEGAN SWEET POTATO SOUP

Steps:

• Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
• Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

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.