Sweet Potato and Kale Soup with Turmeric - Vegan
The Sweet Potato and Kale Soup with Turmeric is a nourishing, golden-hued soup that not only delights the palate but also provides a burst of nutrients. The velvety texture of sweet potatoes melds beautifully with the hearty kale, while the turmeric and ginger add a warming, earthy undertone. It’s a perfect bowl of comfort that’s as good to look at as it is to eat.
Ingrédients
- 2 large sweet potatoes, peeled and cubed
- 4 cups kale, chopped
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 6 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
- Add the sweet potatoes, turmeric, cumin, and coriander, and stir to coat the sweet potatoes in the spices.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover, and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Add the kale and cook until wilted, about 5 minutes.
- Stir in the coconut milk, salt, and pepper, and heat through.
- Using an immersion blender, carefully blend the soup until smooth and creamy, or leave it slightly chunky if preferred.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 28g | Protéines: 5g | Fat: 6g | Sucre: 7g
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