Vegan Sweet Potato Soup with Kale Pesto

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Ladle the warm soup into bowls and spoon some pesto on top of each serving.'}

📊 Nutrition Facts

Per serving (6 servings total)