Vegan Sweet Potato Soup with Kale Pesto recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil ½ cup chopped celery ⅔ cup chopped onion 2 cloves garlic, minced 2 cups vegetable broth, or more to taste ¾ teaspoon ground turmeric ¾ teaspoon ground ginger ¼ teaspoon cayenne pepper ¼ teaspoon ground cumin salt and ground black pepper to taste 2 cups cooked and mashed sweet potatoes 1 cup canned unsweetened coconut milk 1 cup kale, stemmed and chopped ½ cup English walnuts, coarsely chopped ¼ cup nutritional yeast ½ lemon, juiced, or more to taste 1 clove garlic salt and ground black pepper to taste 5 tablespoons extra-virgin olive oil, or more to taste
Nutrition Info
- 385.6 caloriescarbohydrate: 23.9 gcholesterol: : -fat: 31 gfiber: 6.1 gprotein: 7.3 gsaturatedFat: 10 gservingSize: -sodium: 247.4 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Vegan Sweet Potato Soup with Kale Pesto
Directions
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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.