Vegan Sweet Potato Kale Quinoa Stew

Soups are one of my favorite things to make. Soups are easy, delicious and a perfect way to pack vegetables and herbs into your diet. For those who do not drink enough water, soups are rehydrating and nourishing to the soul. 

And well, nothing is easier than this sweet potato kale quinoa stew. Chocked full of healthy carbohydrates and protein, this soup takes just under 30 minutes to make. 

Just like this soup, I'll make this blog short and sweet. I actually created an original version for my upcoming vegan cookbook, which I will publish later this year. So this is a spin off from my original recipe and well, it's just as good and delicious! Enjoy! 

Vegan Sweet Potato Kale Quinoa Stew
Prep Time: 7 Minutes
Cook Time: 22-25 Minutes
Total Time: 29-32 Minutes

Serves 2-3

Ingredients: 
4 cups water + 1 bouillon cube (or vegetable broth)
2 packed cups, kale (shredded or chopped from stems)
1 med. sweet potato, chopped
1/2 red pepper, chopped
1 shallot, chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 cup quinoa (use 1/3 if you want more broth)
1 1/4 tsp Italian spices
3/4 tsp salt
1/8 tsp pepper
3 1/4 tsp tomato paste
1 tbsp olive oil

Directions: 
Chop vegetables. In a soup pot, cook the onion, carrot, celery and garlic in olive oil for 3 minutes. Add the red pepper and sweet potato and cook for an additional 3 minutes. Next, add the water, quinoa, bouillon, tomato paste and spices. Simmer for about 10 minutes. Add the kale once the quinoa is closer to being done and cook until edible. Remove from heat and serve hot. 

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