This Sweet Potato and Kale Soup recipe wa an official entry in the So Delicious Dairy Free Recipe Contest!
Recipe By: Linda DeVoe
Sweet Potato and Kale Soup
Prep time
Cook time
Total time
Author: Linda DeVoe
Serves: 6 servings
Ingredients
- 3 sweet potatoes
- 3 tablespoons olive oil
- 1 onion diced or roughly chopped
- 2 tablespoons tumeric powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 ribs of celery roughly chopped
- 2 cups of baby carrots
- 1 can chickpeas drained and rinsed
- 1 bunch of tuscan kale leaves shredded or 3 cups baby kale
- sea salt to taste (I use about 2 teaspoons)
- ½ teaspoon pepper
- water
- ⅔ cup unsweetened milk alternative (coconut beverage works great!)
- 1 tablespoon nutritional yeast (optional)
Instructions
- Peel and dice the sweet potatoes and set aside in a bowl of water to prevent discoloration.
- Set a large pot on the stove and set heat to medium.
- When hot, add the olive oil and onions and saute a few minutes until softened.
- Add the spices and stir to coat the onions. Add a couple tablespoons of the coconut milk and saute for a couple minutes.
- Add the sweet potatoes and saute for a couple of minutes.
- Add the celery and carrots and chickpeas and saute for a few more minutes.
- You can add a little more coconut milk and stir with a wooden spatula scraping the bottom of the pot.
- Add the kale and salt. Stir and saute for a minute.
- Add the pepper and enough water to just cover the vegetables.
- Bring to a boil and simmer for 20 minutes.
- Add the milk alternative.
- Using a stick blender, blend until you have your desired consistency.
- Stir in the nutritional yeast if using. It will add a little more "creaminess."
