Sweet Potato Kale Soup with Coconut Milk
Sweet potato kale soup with coconut milk is an easy plant-based soup that you can make under 20 minutes in the instant pot. This delicious vegan sweet potato and kale soup recipe is packed with flavor, nutrition, lots of ginger and garlic. Your whole family will love it!
Equipment
- 1 6 quart instant pot
Recipe Video
Ingredients
- 2 cups sweet potatoes - **peeled & diced into 1-inch cubes. 2 heaped cups.
- 1.5 cups kale - **roughly chopped.
- 1 cup onion - **yellow onion roughly chopped.
- 2 teaspoon ginger - **minced.
- 2 teaspoon garlic - **minced.
- ¼ cup coconut milk - **full fat.
- 1 tablespoon olive oil - **extra light or light olive oil.
Seaonings
- ½ teaspoon ground black pepper
- ½ teaspoon paprika - **smoked paprika.
- ½ teaspoon red pepper flakes - **skip if heat intolerant.
- salt to taste - **Add salt according to your taste preference.
Liquid
- 3 cups water - **warm or hot water.
- ¼ teaspoon better than bouilon - **veggie base stirred in water.
Instructions
Saute aromatics
- Set the instant pot on SAUTE mode on high heat settings and add oil.
Saute Seasonings
- Add the diced sweet potatoes and give everything a good stir. Add all the seasonings mentioned above in the "seasoning" section of the ingredients list. Saute for 30 seconds. Cancel the saute function.
Deglaze pot
- Add warm or hot water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula to loosen any stuck food particles. This will prevent the burn error.
Pressure cook
- Secure the lid of the instant pot, seal the valve, and pressure cook on High Pressure for 5 minutes. Once the cooking cycle is over the instant pot will begin to beep. Immediately do a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully once the metal floating pin on top of the lid drops. Cancel the Pressure cook mode.
Add kale, serve soup
- Now add the coconut milk. Give the soup a gentle stir and add the roughly chopped kale. Give everything a good stir. Wait for 5 mins before serving the sweet potato kale soup. The residual heat will help wilt the kale. Enjoy! Scroll up to find tips & tricks, ingredients subs, step-by-step photos, and a whole lot more.ingredient
Notes
- Spicy soup: Add 1 teaspoon red pepper flakes. If you are making the soup for kids do skip adding red pepper flakes.
- Soup consistency: This healthy plant-based soup is thin. If you prefer thicker soups you can smash a few cooked sweet potatoes with the back of your ladle. Do this before adding the kale,
- Can I freeze the soup: We don't recommend freezing this soup because thawing and reheating the soup will turn the sweet potatoes into mush. The slightly crisp kale will also get overcooked and lose its texture.
Nutrition Facts
Sweet Potato Kale Soup with Coconut Milk
Amount per Serving
Calories
229
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
134
mg
6
%
Potassium
841
mg
24
%
Carbohydrates
39
g
13
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
24080
IU
482
%
Vitamin C
59
mg
72
%
Calcium
211
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 229kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 134mgPotassium: 841mgFiber: 8gSugar: 10gVitamin A: 24080IUVitamin C: 59mgCalcium: 211mgIron: 3mg
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