Sweet Potato and Lentil Soup with Kale
This sweet potato and lentil soup with kale is a hearty, healthy and comforting meal that’s both nourishing and satisfying. Packed with plant-based protein, fibre and plenty of vitamins, it’s a wholesome vegan soup that works beautifully for lunch or dinner. The natural sweetness of the sweet potatoes balances the earthy flavour of lentils, while cavolo nero (or kale) adds a boost of greens and extra nutrition. This one-pot soup is not only delicious but also budget-friendly and simple to prepare, making it a great option for busy weeknights. Serve it with a slice of warm crusty bread or steamed brown rice for a complete and satisfying meal. Also, this soup it’s naturally gluten-free, making it suitable for a variety of diets.
Ingredients
Method
- Finely chop the onion and garlic. Dice the carrots and sweet potatoes.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes, until softened.
- Stir in the garlic and oregano, cooking for 1 minute until fragrant.
- Add the carrots, sweet potatoes, and tomatoes. Stir well and cook for another minute.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
- Once cooked, remove from the heat and stir in the parsley. Blend the soup with a hand blender until smooth and creamy.
- Add the chopped cabbage and drained lentils to the soup. Return to the heat and simmer for another 5 minutes, until the kale is wilted and the soup is hot.
- Season to taste and serve warm with rice or wholesome bread.