6 cups kale, chopped
4 cups cubed red potatoes
4 1/2 cups vegetable broth
2 cups chopped yellow onions
1 cup sliced leeks
1 cup coconut milk
2 tbsp olive oil
1 tsp nutritional yeast
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp black pepper
1 cayenne pepper, minced
- In a large saucepan, saute onions, leeks and cayenne pepper in olive oil over medium heat for 7 minutes, stirring occasionally
- Add potatoes, vegetable broth, yeast, salt, thyme and black pepper and then bring to a boil
- Reduce to a simmer and then cook on low heat for 20 minutes
- Stir in kale, cover, and then cook for 5 more minutes
- Transfer soup to blender and puree in batches until creamy
- Return to saucepan, then add coconut milk and cook on medium heat for 5 minutes
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