Best 2 Vegan Sweet Potato Soup With Kale Pesto Recipes

Indulge in a symphony of flavors with our delectable Vegan Sweet Potato Soup with Kale Pesto, a dish that embodies the essence of plant-based culinary artistry. This comforting and nutritious soup is a symphony of vibrant colors, textures, and flavors that will tantalize your taste buds and nourish your body. Dive into a velvety smooth sweet potato puree, perfectly balanced with a symphony of aromatic spices and sautéed vegetables. Each spoonful unveils a harmonious blend of sweet, savory, and earthy notes, complemented by a burst of freshness from the refreshing kale pesto. This recipe also features a delightful variation, the Vegan Sweet Potato and Black Bean Chili, a hearty and protein-packed stew that combines sweet potatoes, black beans, and a medley of zesty spices. It's a perfect option for those seeking a more substantial and flavorful meal. Both recipes are not only delicious but also incredibly versatile, allowing you to customize them according to your preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN SWEET POTATO SOUP WITH KALE

Vegan Sweet Potato Soup with Kale image

Of all sweet potato recipes, my new Vegan Sweet Potato Soup with Kale is not only easy to make but it also combines the richness of a potato soup with the healthy boost of a kale soup. Trust me, there is nothing better than my Vegan Sweet Potato Soup with Kale for a gloomy fall day!

Provided by Contentedness Cooking

Categories Lunch, Dinner, Soup

Time 25m

Number Of Ingredients 7

Ingredients

2 large sweet potatoes
2 15 oz (400 ml) cans full fat coconut milk
4 handfuls of chopped kale
1 onion, chopped
1 1/2 - 2 apples, chopped
salt, pepper, curry (optional)
roasted pine nuts for garnish

Steps:

Start out with preparing the ingredients. Peel and dice the sweet potatoes. Wash and chop the kale, anion, and apples.
Bring the coconut milk to a boil in a large saucepan. Add the sweet potato dices and cook on medium heat for about 5 minutes.
Add the kale, onion, and apples to the saucepan. Season with salt, pepper, and optionally curry according to taste. Let simmer for another 10 minutes.
In the meantime, roast the pine nuts in a frying pan.
Serve the stew hot with a good amount of the roasted pine nuts.

Nutrition Facts : Calories 150 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.4 grams fat, Fiber 2 grams fiber, Protein 2.7 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 2 cups, Sodium 111 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1.7 grams unsaturated fat

SWEET POTATO AND KALE SOUP

Sweet Potato and Kale Soup image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have bruises or cuts.
Roast the sweet potatoes before adding them to the soup: This step intensifies their flavor and makes them easier to blend into a smooth puree.
Use vegetable broth instead of water: This will add more flavor to the soup.
Add a splash of lemon juice: This will brighten up the flavors of the soup and prevent the sweet potatoes from tasting too cloying.
Don't overcook the kale: Kale cooks quickly, so add it to the soup towards the end of the cooking time. Overcooked kale will become tough and bitter.
Make the kale pesto ahead of time: This will save you time on busy weeknights. The pesto can be stored in the refrigerator for up to 5 days.

Conclusion:

This vegan sweet potato soup with kale pesto is a delicious and nutritious meal that is perfect for a cold winter day. The soup is creamy and flavorful, with just the right amount of spice. The kale pesto adds a bright, herbaceous flavor that takes the soup to the next level. This soup is also very easy to make, and it can be tailored to your own dietary needs and preferences. For example, you can add more vegetables to the soup, or you can use a different type of nut or seed in the pesto. No matter how you make it, this soup is sure to be a hit with your family and friends.