This soup is vegan, suitable for coeliacs and can be frozen. Its consistency is thick, like a stew, so it is satiating and also detoxifying!
This soup has many ingredients, including nuts to take care of the protein intake.
Makes: 6 servings
- Sweet Potatoes (Sweet Potatoes), two large
- Kale, chopped, stem removed, 3 cups
- Chopped onion, 1
- Apples, cubed, 2
- Pepper, to taste
- Curry, 1 ½ tablespoon (or 1 tablespoon turmeric and ½ tablespoon pepper)
- Coconut milk, 1 to 1/2 cup
Toppings per serving of soup
Pistachios, 10 units
Cashews, 5 or 6 units
Sesame seeds, 1 tablespoon
Parsley or coriander, 1 tablespoon
Prepare the vegetables at the last minute so it does not rust. Wash and cut the kale, chop the onion, peel and slice the sweet potatoes and apple.
Bring the coconut milk to a boil. Add the chopped sweet potatoes and boil for about five minutes. Then add the kale, onion and apples.
Season with the curry and simmer over very low heat for another ten minutes or until everything is soft.
You can prepare the soup up to this step and store it in the refrigerator or part in the refrigerator and part in the freezer.
If it is taken to the freezer, be careful that the liquid increases in volume so it will be necessary to leave a space in the container.
To eat it simply heat and serve in a bowl with the decoration toppings.