Kale and Sweet Potato Soup
Prep time: 20 mins
Cook time: 30-40 mins
Ingredients
- 1 Bunch (about 2 cups)
Lacinato Kale (cut in small pieces) - 1 Medium
Sweet Potato (cut in cubes) - 1 Medium
White Onion - 1 TBSP. Minced
Garlic - 1 TBSP Fresh or Dried
Parsley - 1 TBSP
Nutritional Yeast - 1 Cube
Vegetable Bouillon - I can or 1 cup dried
White Bean (Great Northern or Navy) - 1 Cup
Almond Milk (or any nut milk of your choice) - 1TBSP
Vegan Butter or Oil (Earth Balance is great) - 1 TSP
Cayenne Pepper - 4 Cups
Water - 1 TBSP
Chickpea Flour
Cooking Directions
- I cook this in my InstantPot so i am able to use dried beans without it taking forever.
- Start by sauteing the onions and garlic with butter or oil.
- Add beans, sweet potatoes to a large pot and cover with the water.
- Add sauteed onions and garlic, seasonings and bring to a boil. Reduce heat and allow to simmer until beans and sweet potatoes are tender.
- Mix chickpea flour, nutritional yeast and almond milk to make a slurry. Add to pot and stir until incorporated.
- Add in kale right before serving so that it stays firm.
- Enjoy!
~Luna