Kale and Sweet Potato Soup

Recipe by Ebony Johnson

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

1. I cook this in my InstantPot so i am able to use dried beans without it taking forever.
2. Start by sauteing the onions and garlic with butter or oil.
3. Add beans, sweet potatoes to a large pot and cover with the water.
4. Add sauteed onions and garlic, seasonings and bring to a boil. Reduce heat and allow to simmer until beans and sweet potatoes are tender.
5. Mix chickpea flour, nutritional yeast and almond milk to make a slurry. Add to pot and stir until incorporated.
6. Add in kale right before serving so that it stays firm.
7. Enjoy!

~Luna