Quinoa and Sweet Potato Soup

Description

This healthy vegetarian one-pot meal relies on chunks of sweet potatoes, leafy kale, and protein-packed quinoa for heartiness. Almond butter adds nutty richness to the spiced cold-weather soup. To save time, prep the garlic and ginger and measure out the ground spices while the onion is cooking, then add the spices to the onion all at once.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large red onion, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red chile flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 3 cloves garlic, thinly sliced
• 1 1-inch piece ginger, peeled and finely chopped
• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 5 cups vegetable stock
• 2 cups coarsely chopped kale
• 1/2 cup quinoa, rinsed and drained
• 1/4 cup almond butter
• Kosher salt and freshly ground black pepper, to taste

Instructions

Heat oil in an 8-quart saucepan over medium. Cook onion until slightly caramelized, 8 minutes. Stir in cumin, chile flakes, cinnamon, coriander, garlic, and ginger and cook until fragrant, 1–2 minutes.

Add sweet potatoes and stock and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 minutes. Add kale and quinoa and cook until quinoa is tender, about 20 minutes.

Using a ladle, transfer about 1 cup stock from pan into a bowl, whisk in almond butter, and return to pan. Season with salt and pepper and serve.