Sweet Potato Stew
Sweet Potato Stew! This vegan sweet potato and kale soup is incredibly creamy and delicious. A must-make for Fall and Winter.
Equipment
Ingredients
- 1 tablespoon non-dairy butter or olive oil
- 1 yellow or white onion, diced
- 3/4 cup chopped carrots
- 3 cups chopped and peeled sweet potatoes
- 4 large garlic cloves, minced
- 1/4 teaspoon ground sage
- 1/4 teaspoon nutmeg
- 4 cups vegetable broth
- 2 cups chopped tuscan kale
- 1/3 cup coconut milk
- 1 Tablespoon fresh lime juice
Instructions
- Heat the oil or butter in a large saucepan over medium heat.
- Add the onion and cook until just tender, about 5 minutes.
- Stir in the carrots, sweet potatoes, garlic, sage and nutmeg along with a generous pinch of salt and pepper and cook for 10-15 minutes until vegetables have broken down and softened slightly.
- Add in the vegetable broth and bring to a simmer, then reduce heat to medium low and cook until vegetables have completely softened, another 10 minutes. Remove 1 cup vegetables with broth and puree in a blender (or use an immersion blender) then add back to the pan.
- Just before serving, stir in kale until just wilted then remove from heat and stir in coconut milk and lime juice. Season to taste with salt/fresh black pepper and serve.
Nutrition
Serving: 1servingCalories: 165kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 1021mgPotassium: 548mgFiber: 5gSugar: 9gVitamin A: 19714IUVitamin C: 18mgCalcium: 81mgIron: 2mg