Vegan Kale and Sweet Potato Soup


Kale and Sweet Potato Soup

Recipe by Ebony Johnson

Prep time: 20 mins

Cook time: 30-40 mins


  • 1 Bunch (about 2 cups)
    Lacinato Kale (cut in small pieces)
  • 1 Medium
    Sweet Potato (cut in cubes)
  • 1 Medium
    White Onion
  • 1 TBSP. Minced
  • 1 TBSP Fresh or Dried
  • 1 TBSP
    Nutritional Yeast
  • 1 Cube
    Vegetable Bouillon
  • I can or 1 cup dried
    White Bean (Great Northern or Navy)
  • 1 Cup
    Almond Milk (or any nut milk of your choice)
  • 1TBSP
    Vegan Butter or Oil (Earth Balance is great)
  • 1 TSP
    Cayenne Pepper
  • 4 Cups
  • 1 TBSP
    Chickpea Flour

Cooking Directions

  1. I cook this in my InstantPot so i am able to use dried beans without it taking forever.
  2. Start by sauteing the onions and garlic with butter or oil.
  3. Add beans, sweet potatoes to a large pot and cover with the water.
  4. Add sauteed onions and garlic, seasonings and bring to a boil. Reduce heat and allow to simmer until beans and sweet potatoes are tender.
  5. Mix chickpea flour, nutritional yeast and almond milk to make a slurry. Add to pot and stir until incorporated.
  6. Add in kale right before serving so that it stays firm.
  7. Enjoy!


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