Description
This creamy Sweet Potato Soup is made with sweet potatoes, cauliflower, and kale and is vegan and gluten free.
Ingredients
Units
Scale
- 2 tablespoons avocado oil or oil of choice
- 1 cup chopped onion
- 1 large sweet potato, cut into cubes
- 1 cauliflower, cut into small florets
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 32 ounces vegetable stock/broth
- 1 (13.5 ounce) can coconut milk
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can fire-roasted diced tomatoes
- 3 cups finely chopped kale
Instructions
- In a large stock pot, heat the oil over medium heat.
- Add the onion and cook until softened, 2-3 minutes.
- Add the sweet potato, cauliflower, garlic, cumin, salt, and pepper and sauté for 5 minutes.
- Add the vegetable stock/broth, coconut milk, tomato sauce, and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer until the vegetables are tender, 25-30 minutes. Remove from heat.
- Remove half of the soup and transfer to a large blender. Blend until smooth. Pour the blended soup back in the pot with the rest of the soup and return to the heat.
- Over medium heat, add the kale to the pot and stir until it is soft and wilted. Taste and add any salt or pepper as needed. Enjoy!
Notes
Substitution notes:
If you don’t want or need a vegan soup, you can use half and half or heavy cream in place of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 277
- Sugar: 10.2 grams
- Fat: 19.7 grams
- Saturated Fat: 11.6 grams
- Carbohydrates: 25 grams
- Fiber: 4.3 grams
- Protein: 4.6 grams