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How to Make Vegan Sweet Potato Soup with Kale Pesto - A Step-by-Step Guide

This Vegan Sweet Potato Soup with Kale Pesto is a hearty and flavorful dish that is perfect for chilly nights. The combination of sweet potatoes and creamy coconut milk make for a velvety texture, while the addition of kale pesto adds a pop of freshness and savory flavor. Whether you're a vegan, or just looking for a comforting and healthy soup recipe, this dish is sure to satisfy your cravings.

Sweet potatoes are the star of this soup, providing a natural sweetness and creamy textu...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    386 cal.

    • Total Fat: 31g
    • Saturated Fat: 10g
    • Sodium: 247mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 7g
    • Vitamin C: 29mg
    • Calcium: 73mg
    • Iron: 3mg
    • Potassium: 656mg

    Categories

    Vegan recipes
    Sweet potato recipes
    Soup recipes