Vegan Sweet Potato Soup with Kale Pesto
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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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.