Vegan Sweet Potato Soup with Kale Pesto Recipe

Recipesfull introduces to you: Vegan Recipes. (Vegan Sweet Potato Soup with Kale Pesto Recipe). Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.

Brief

Prep 30 mins

Cook: 10 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Vegan Sweet Potato Soup with Kale Pesto Recipe

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

Indian Sweet Bread

Everyday Cooking

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle the warm soup into bowls and spoon some pesto on top of each serving.

Nutritional Information

Vegan Sweet Potato Soup with Kale Pesto Recipe

Servings Per Recipe:6

Calories: 385.6

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 23.9g 8%

Dietary Fiber: 6.1g 24%

Sugars: 6.6g

Fat: 31g 48%

Saturated Fat: 10g 50%

Vitamin A Iu: 13954.6IU 279%

Niacin Equivalents: 21mg 161%

Vitamin B6: 3.5mg 219%

Vitamin C: 28.5mg 48%

Folate: 107.9mcg 27%

Calcium: 73.2mg 7%

Iron: 2.8mg 16%

Magnesium: 58.5mg 21%

Potassium: 655.8mg 18%

Sodium: 247.4mg 10%

Thiamin: 0.1mg 12%

Calories From Fat: 278.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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