Immune-Boosting Vegan Sweet Potato Soup Recipe

Name: Immune-Boosting Vegan Sweet Potato Soup Recipe
Total time: 40 mins
Ingredients: 2 tablespoons extra-virgin olive oil; 0.5 cup chopped celery; 0.66666668653488 cup chopped onion; 2 cloves garlic, minced; 2 cups vegetable broth, or more to taste; 0.75 teaspoon ground turmeric; 0.75 teaspoon ground ginger; 0.25 teaspoon cayenne pepper; 0.25 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; 0.5 cup English walnuts, coarsely chopped; 0.25 cup nutritional yeast; 0.5 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

Looking for a delicious way to boost your immune system? This vegan sweet potato soup is packed with fiber, flavonoids, beta-carotene, and anti-inflammatory compounds like ginger, turmeric, and cayenne. Plus, it features omega-3 from walnuts and vitamin C from lemon juice. And let's not forget the kale pesto – you'll barely notice the kale thanks to the pesto's fantastic flavor! Store any leftover pesto in the fridge for up to a week.

Total time40 mins
Prep time30 mins
Cook time10 mins
Yield6 servings, 6

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Servings

Instructions

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion and cook, stirring occasionally, until softened, about 3-4 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.
Carefully pour the mixture into a high-speed blender, secure the lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk, then puree until the soup reaches a creamy consistency, approximately 4 minutes. Add more broth or water if the soup is too thick. Cover to keep warm.
Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed, scraping down the sides as needed, until a paste forms, about 3 minutes. Gradually pour in olive oil, one tablespoon at a time, blending after each addition. If the pesto is too thick, add more oil or lemon juice.
Ladle the warm soup into bowls and spoon a generous amount of kale pesto on top of each serving.

Nutrition

Calories: 386 kcal
Fat Content: 31 g
Fiber Content: 6 g
Sugar Content: 7 g
Sodium Content: 247 mg
Protein Content: 7 g
Carbohydrate Content: 24 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g