Vegan Sweet Potato and Kale Soup
A creamy, hearty, and flavorful vegan sweet potato and kale soup that combines the perfect balance of sweetness and earthiness.
Ingredients
- 2 medium sweet potatoes peeled and chopped
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bunch kale chopped (stems removed)
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 1 tsp ground turmeric
- Salt and pepper to taste
- Lemon juice optional for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté for 5 minutes until softened.
- Add chopped sweet potatoes, turmeric, salt, and pepper. Stir to coat.
- Pour in vegetable broth and bring to a boil. Simmer for 15 minutes until sweet potatoes are soft.
- Add chopped kale and cook for another 5 minutes until wilted.
- Puree the soup using a blender or immersion blender until smooth.
- Stir in coconut milk, adjust seasoning, and heat through.
- Serve hot with a squeeze of lemon juice if desired.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 260
- Total Fat: 16g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 300%
- Vitamin C: 40%
- Iron: 10%
- Folate: 15%
- Magnesium: 8%
💁♀️ Extra Flavor Tips
- Add a pinch of cayenne pepper for a little heat.
- Top with a dollop of coconut yogurt for extra creaminess.
- A sprinkle of toasted pumpkin seeds adds crunch and flavor.
- Add roasted garlic for a deeper taste.
- A dash of smoked paprika can enhance the earthy flavor of the kale.