Kale Pesto and Sweet Potato Soup (Vegan-Friendly)

Ingredients 0/19

Step 1

Lightly heat some olive oil in a large pot over medium heat until it’s shimmering. Toss in the celery and onion, and cook them for about 3 to 4 minutes until they soften up. Then add the garlic and cook for another minute until it smells amazing. Pour in the broth along with turmeric, ginger, cayenne, cumin, salt, and pepper. Bring everything to a boil.

Step 2

Carefully transfer the mixture to a high-speed blender and blend on high for about a minute until smooth. Add in the mashed sweet potato and coconut milk, then blend again for around 4 minutes until the soup is nice and creamy. If it feels too thick, just stir in a little more broth or water. Set it aside and keep it warm.

Step 3

Make the kale pesto by combining the kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend on high, scraping down the sides now and then, until it turns into a thick paste—this usually takes about 3 minutes. Slowly drizzle in the olive oil, one tablespoon at a time, blending after each addition. If the pesto feels too thick, add a bit more oil or a splash of lemon juice to loosen it up.

Step 4

When you’re ready to serve, ladle the warm soup into bowls and spoon some of that fresh pesto right on top. Enjoy!