Creamy Sweet Potato and Bean Soup With Kale

For the Soup:

1 Tbsp olive oil

1 medium sweet potato, diced

1 medium yellow onion, diced

1 medium bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 small hot pepper, seeded and diced (optional)

2 bay leaves

2 tsp dried oregano

2 Tbsp red wine vinegar

3 15.5 oz cans of beans, drained (adzuki, black beans or cannellini)

1 14.5 oz can of diced tomatoes

4 cups vegetable broth

½ tsp salt

3 cups chopped kale leaves

For the Cashew Cream:

1 cup raw cashews, soaked in hot water for 15 minutes and drained

½ cup water

1 Tbsp lemon juice

1 tsp apple cider vinegar

¼ tsp salt

Heat the olive oil in a large soup pot over medium heat. Add the sweet potato, onion, bell pepper and celery. Sauté for about 5 minutes, stirring often, until the vegetables begin to soften.

Stir in the garlic, hot pepper (if using), bay leaves and oregano. Cook for 1 minute, until fragrant.

Add the red wine vinegar and stir to deglaze the pot. Add the beans, tomatoes, vegetable broth and salt. Bring to a simmer, reduce heat to low and cook uncovered for 20 minutes or until the sweet potatoes are tender.

While the soup simmers, make the cashew cream by blending the soaked cashews, water, lemon juice, apple cider vinegar and salt in a high-speed blender until silky and smooth.

Remove the bay leaves from the soup. Stir in the chopped kale and the cashew cream. Simmer for 1 to 2 minutes, until the kale softens and the soup becomes creamy.

Taste and adjust seasoning with salt, pepper or a splash of vinegar. Serve warm.

Recipe and photo courtesy of Nichole Dandrea-Russert of PurelyPlanted.com.

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Original article published at Natural Awakenings National