sweet potato, kale, and white bean soup

serves 4-6 | ready in 30 mins.

This is by far one of our favorite soups for Vata season (fall and early winter). It’s a little sweet + savory, grounding, and full of plant-based protein.

Ingredients

3 TBS organic ghee
1 small onion, diced
2 garlic cloves, minced
3 oz package of sun-dried tomatoes (about 1 cup), chopped
2 tsp herbs de Provence or thyme
2 large sweet potatoes, cut into ½ inch cubes
2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
5 – 6 cups vegetable broth or water (or combo)
1 small bunch of kale, chopped
2 TBS nutritional yeast
Himalayan mineral salt & fresh cracked pepper, to taste

Doshic Adjustments

🅟 Replace garlic with 1/4 tsp hing.

🅥 Enjoy as is.

🅚 Enjoy in moderation.

Process

In a large pot or Dutch oven, heat ghee over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes, and herbs de Provence, and sauté 1 minute.
Add sweet potatoes, beans, and broth, bring to a boil, cover, turn down the heat to low, and simmer for 15 - 20 minutes, or until potatoes are tender. Just before the soup is done, about 5 minutes beforehand, add kale and continue to cook.
Remove from heat, add nutritional yeast, and give a good stir. Season with salt & fresh cracked pepper to taste.

*Recipe adapted from The Simple Veganista.