This vibrant soup is the perfect way to eat more vegetables; it’s loaded with kale and asparagus and sweetened with roasted yam. Served with a swirl of crème fraiche, this soup is as beautiful as it is delicious.
This recipe is from the Let Them Eat Kale cookbook. Click here for more information on the cookbook.
Note: You can also use russet or red potatoes, but the jewel yam gives the soup a natural sweetness, which enhances the flavor.
- 1 medium jewel yam, roasted (about 2 cups worth)
- 2 Tablespoons olive oil
- 2 medium leeks, chopped
- 1 bunch asparagus, stems removed, chopped
- 8 cloves garlic, minced
- 4 Cups kale leaves
- 1 Cup coconut milk (full-fat canned coconut milk recommended)
- 3 Cups unsweetened almond milk
- 2 Teaspoons salt
- Zest of 1 lemon
- 2 Tablespoons fresh lemon juice
- Yogurt or crème fraiche, for serving
- Pepper, for serving
Preheat the oven to 400 degrees F. Poke holes in the yam, wrap it in aluminum foil, and roast it in the oven for 1 hour, or until soft.
In a Dutch oven or large pot, heat the oil to medium and add the chopped leeks and asparagus. Sauté, stirring consistently until the asparagus has softened but is still al dente. Add the chopped kale and garlic, cover the pot, and allow the kale to soften, about 2 to 3 minutes.
Add the coconut milk, 1 cup of the almond milk, salt, lemon zest, and lemon juice to a blender with the sautéed greens. Blend until completely smooth. Pour the mixture back into the Dutch oven.
Once the yam has finished roasting, allow it to cool and then add it to a blender with the remaining almond milk. Blend until smooth. Add this mixture to the Dutch oven with the blended asparagus soup and stir together until completely combined (you can also blend portions of the soup together in the blender in batches).
Chill the soup in the refrigerator until completely cool and serve with yogurt or crème fraiche, pepper, and drizzled oil.