This is the most comforting, creamy and delicious soup. It’s the perfect recipe to ease yourself into autumn, the ingredients are easy on the wallet and it also freezes well.
Sweet potato provides rich amounts of the antioxidant beta-carotene and my recipe does not involve removing the skins – this helps retain the nutrients and most importantly, the fibre! Another carotenoid present in this dish is from the kale – also a great source of lutein and beta-carotene. Lutein is particularly known for its role in eye health and for preventing and improving age-related macular disease.
My friend’s children who usually aren’t the biggest fans of veggies, slurped this up and asked for more. It tastes incredible with a good chunk of rye sourdough bread or just on it’s own for a lighter supper. I also love adding some smoked tofu cubes on top (almost like croutons!) after baking them in the oven for a few minutes.
Note: you can also sub the coconut milk for veggie stock if you prefer or are strictly WFPB.
Ingredients
Method
- Cut sweet potato into halves and bake in a fan oven for 50 minutes at 180 degrees Celsius. Set aside to cool and do not remove the skins!
- Finely chop the onion and green chilli. Grate the ginger. Roughly chop the kale, removing the thick stalks.
- In a large pot, sauté the onions in oil (or water) until translucent and add the green chilli, garlic and ginger with a pinch of salt. Sauté for a couple of minutes, taking care not to burn. Add the kale and veggie stock.
- Add the smoked paprika, cayenne, salt and pepper and simmer on low for a few minutes until the leaves are wilted.
- In a high-speed blender or food processor, add the cooked sweet potato, coconut milk and nutritional yeast along with the contents of the pan until well blitzed. Blend until smooth and add back into the pan to heat for a few minutes.
- Serve the hot soup in bowls with crusty sourdough or rye bread. Top the soup with sprigs of fresh coriander.
