Name: Vegan Sweet Potato Soup with Kale Pesto
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Extra-virgin olive oil - 2 tablespoons; Chopped celery - ½ cup; Chopped onion - ⅔ cup; Garlic, minced - 2 cloves; Vegetable broth, or more to taste - 2 cups; Ground turmeric - ¾ teaspoon; Ground ginger - ¾ teaspoon; Cayenne pepper - ¼ teaspoon; Ground cumin - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Cooked and mashed sweet potatoes - 2 cups; Canned unsweetened coconut milk - 1 cup; Kale, stemmed and chopped - 1 cup; English walnuts, coarsely chopped - ½ cup; Nutritional yeast - ¼ cup; Lemon, juiced, or more to taste - ½; Garlic - 1 clove; Salt and ground black pepper to taste - 1 clove; Extra-virgin olive oil, or more to taste - 5 tablespoons

Ingredients for - Vegan Sweet Potato Soup with Kale Pesto

1. Extra-virgin olive oil 2 tablespoons

2. Chopped celery ½ cup

3. Chopped onion ⅔ cup

4. Garlic, minced 2 cloves

5. Vegetable broth, or more to taste 2 cups

6. Ground turmeric ¾ teaspoon

7. Ground ginger ¾ teaspoon

8. Cayenne pepper ¼ teaspoon

9. Ground cumin ¼ teaspoon

10. Salt and ground black pepper to taste ¼ teaspoon

11. Cooked and mashed sweet potatoes 2 cups

12. Canned unsweetened coconut milk 1 cup

13. Kale, stemmed and chopped 1 cup

14. English walnuts, coarsely chopped ½ cup

15. Nutritional yeast ¼ cup

16. Lemon, juiced, or more to taste ½

17. Garlic 1 clove

18. Salt and ground black pepper to taste 1 clove

19. Extra-virgin olive oil, or more to taste 5 tablespoons

How to cook deliciously - Vegan Sweet Potato Soup with Kale Pesto

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Ladle the warm soup into bowls and spoon some pesto on top of each serving.