Sweet Potato and Kale Soup

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

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

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

1. Peel and dice the sweet potatoes and set aside in a bowl of water to prevent discoloration.
2. Set a large pot on the stove and set heat to medium.
3. When hot, add the olive oil and onions and saute a few minutes until softened.
4. Add the spices and stir to coat the onions. Add a couple tablespoons of the coconut milk and saute for a couple minutes.
5. Add the sweet potatoes and saute for a couple of minutes.
6. Add the celery and carrots and chickpeas and saute for a few more minutes.
7. You can add a little more coconut milk and stir with a wooden spatula scraping the bottom of the pot.
8. Add the kale and salt. Stir and saute for a minute.
9. Add the pepper and enough water to just cover the vegetables.
10. Bring to a boil and simmer for 20 minutes.
11. Add the milk alternative.
12. Using a stick blender, blend until you have your desired consistency.
13. Stir in the nutritional yeast if using. It will add a little more "creaminess."

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