A hearty vegan soup with all the spices of your favourite mexican food night.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Trish Cowper | the infinebalance food blog
Ingredients
2Tablespoonsavocado oil
1small yellow oniondiced
2clovesof garlicminced
1jalapeno diced
1teaspooneach chili powder and cumin
2medium sized sweet potatoesdiced - about 3 cups
900mlof vegetable stock
2cupswater
398mlcan of diced tomatoes
a generous pinch of salt
a bunch of kalestems removed and torn into bit sized pieces, about 4 cups
Toppings:
radishes thinly sliced
cilantro leavescoarsely chopped
green onions thinly sliced
tortilla chips or baked tortilla strips
cheeseyour choice
sour cream or thick yogurtyour choice
lime wedges
Instructions
Heat oil in a large dutch oven over medium heat. Add onions and saute until soft and fragrant, 5-7 minutes. Add garlic and jalepeno and saute for another couple of minutes. Add chili powder and cumin, saute for an additional minute then add sweet poatoes, stock, canned tomatoes and salt.
Bring to a boil, then reduce to a simmer, cover and simmer until potatoes are soft, 25-30 minutes.
Once potatoes are soft, stir in kale and cook for a few minutes until wilted. Smash a few potatoes while you wait with the back of your spoon.