Vegan Verde Soup

May 3, 2019

Sweet Potato Kale Soup
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meatless Monday strikes again! Recipe inspiration- exhibit A:

For reference, that is a man hand. Call it three man hands long and 1 wide.

If that isn’t the most massive sweet tater you have ever seen – ?? Are you seeing the scale here? I used 3 cups for this soup and still had 3 cups left. WHO do you think took care of the rest? – exhibit B:

Tiny monster – lover of kale and sweet potatoes

So back to the soup:

  1. easy. instant pot. i’ll say it again. a must have.
  2. green. full of veggies.
  3. spicy. Spice makes everything nice.
  4. cheap. mushrooms are the most expensive items in this dish.
  5. zero plastic. none of these ingredients required plastic to purchase them (well, the kale had a little wire-tie thing around it…).
    **I challenge you to see if you can make one meal this week that did touch a piece of single use plastic.**
Verde Sweet Potato Kale Soup
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 

Tangy verde with sweet potatoes, mushrooms, and kale. Veggie party with a chile verde twist!

Course: Dinner, Soup
Cuisine: American, Mexican
Keyword: Soup, Vegan
Ingredients
  • 1 lb tomatillos husks removed and washed
  • 2 poblano peppers
  • 3 jalapeno peppers
  • 1 white onion (medium sized, peeled and quartered
  • 2 cup water
  • 1/2 bunch cilantro
  • 2 tbsp olive oil
  • 8 oz shittake mushrooms stems removed and sliced 1/4″ thick
  • 4 cloves garlic minced
  • 2 white sweet potatoes (3 cups 1/2″ square chopped)
  • 1 1/2 tsp kosher salt
  • 1/4 tsp cumin
  • 1/2 cup coconut milk (full fat)
  • 1 bunch kale any style, about 2 cups packed
Instructions
  1. Turn on broiler.

    On a cookie sheet, lay out the tomatillos, peppers, and onion. Broil for 10 minutes, flip, broil 5 minutes.

  2. Add broiled items to a blender. Add water and cilantro and blend until smooth. Set aside.

  3. Add olive oil, garlic and mushrooms to Instant Pot – turn on “Saute” function. Saute for about 3 minutes to wilt mushrooms but careful not to burn garlic. 

    Note: if things get going to fast, pull the Instant Pot insert out (its HOT careful). Wait for it to cool a bit and set it  back in. 

  4. Add blended liquid, sweet taters, salt, cumin. Cook on high pressure for 6 minutes.

  5. Manually release pressure. Add coconut milk and kale. Close lid again and let kale wilt for 5-8 minutes.

    EAT!! 

Notes

CRUNCH: 

Tortilla chips give an awesome crunch on top. So do these cheez-it tasting pepitas! “Cheesy” and crunchy.

SPICE: 

This has a little heat to it. If you aren’t into that, reduce the jalapenos to one. I love spice so i add some fresh on top at the end. 

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