Equipment
- stove
Ingredients
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 medium sweet potatoes, cubed
- 1 red bell pepper, chopped
- ¼ tsp red pepper flakes
- 1½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried sage
- 4 cups water
- 2 cubes vegan “chicken” bouillon
- 14 oz canned full fat coconut milk
- 1 tbsp miso paste
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 14 oz canned cannellini beans
- ¼ cup nutritional yeast
- 1 tbsp lime juice
- salt and pepper, to taste
- ½ bunch Tuscan kale, finely chopped
- flaky sea salt, to garnish
- dairy free parmesan, to garnish
Method
- Heat a large Dutch oven over medium heat and add a splash of water or cooking oil to coat.
- Add in the onion and garlic and sauté for 3-4 minutes until tender and fragrant. Add in the sweet potato and red pepper and sauté for another 4-5 minutes.
- Season with the paprika, thyme and sage and stir to combine. Pour in the broth and add the bouillon, and bring to a boil. Reduce heat to low and cover, simmering for 10 minutes, or until sweet potatoes are very tender.
- Remove the lid and pour in the coconut milk and add the miso paste, tomato paste, coconut aminos, beans, nutritional yeast and a squeeze of lime juice. Stir to combine and season with salt and pepper. I used about 1 tsp sea salt and 1/2 tsp black pepper.
- Add the kale and stir just until wilted.
- Serve hot, sprinkled with coarse flaky sea salt and a sprinkle of dairy free parmesan.
Nutrition
Serving 1servingCalories 304kcalCarbohydrates 36gProtein 10gFat 16gSaturated Fat 13gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gSodium 540mgPotassium 668mgFiber 8gSugar 6gVitamin A 13917IUVitamin C 53mgCalcium 152mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.