This soup is all about comfort and contrast, with its creamy sweet potatoes, tangy goat cheese, and crispy kale chips! Despite being quick and easy to pull together, the hint of cumin and a sprinkle of walnuts take it to the next level.
Ingredients4 servings
- 2 lbs sweet potatoes (about 3 medium)
- 1 onion
- 4 kale leaves (or a handful of baby spinach)
- 4 oz fresh goat cheese
- ⅔ cup almond milk
- ¼ cup walnut halves (or another nut of choice)
- 1 to 2 teaspoons cumin (or a few pinches of nutmeg)
- 3 cups water
- Olive oil
Directions
1
Peel the sweet potatoes. Finely slice the onion and cut the sweet potatoes into large cubes.
2
In a large pot, add a drizzle of olive oil, heat over medium heat and sauté the onion for about 3 minutes. Add the sweet potato, season with salt, pepper, and cumin, then pour in 3 cups of water.
Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 20 minutes, until the sweet potatoes are tender.
3
Preheat the oven to 300°F. Wash and dry the kale leaves. Remove the stems and roughly tear the leaves into pieces. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and a bit of cumin, and toss well so the leaves are evenly coated. Bake for about 10 minutes (5-8 minutes if using spinach).
4
Blend the cooked vegetables until smooth, then mix in the almond milk. Taste and adjust seasoning if needed.
5
Pour the soup into bowls and top with crumbled goat cheese, kale chips, and walnut pieces.
Note: You can use another milk if you prefer.
Happy cooking 🥰 ☀️
