This vegan sweet potato and sweetcorn broth with kale and edamame is a great way of getting a whole bunch of vegetables on the table in a single meal. It also uses only one pan, saving you just a little washing up. This isn’t just a great winter soup, it’s also ideal in autumn and spring, on nights when you want something warming and hearty.
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There is a mix of fresh and frozen vegetables in this recipe. You can swap them out for all fresh if you prefer, but I always like to have frozen sweetcorn and edamame beans for a whole variety of dishes, not to mention other favourites like green beans, which are perfect for stir-fries.
This broth is what I call part blended. Just before the end of cooking, a third of it is taken out and then blended separately, before being put back into the soup. This gives it a thicker consistency, without losing the chunky vegetables that give the dish its texture and substance. You can try this technique with a variety soups to give you the best of both worlds. For soups I generally prefer an immersion blender, but you can use whatever you have.
This vegan sweet potato and sweetcorn broth pairs perfectly with my Homemade Focaccia Bread Rolls, or my seeded, plaited wholemeal bread.
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Sweet Potato and Sweetcorn Broth with Kale and Edamame
Ingredients
Gluten Free
- 35 g 1 ½ oz vegan butter
- 2 tbsp groundnut oil
- 2 onions diced
- 600 g about 1lb 5 oz sweet potatoes (pre-peeled weight), peeled and cut into small cubes
- 2-3 vegetable stock cubes depending on how strong you like it. Make sure they’re gluten-free, if needed
- 2 tbsp gram flour
- 1.5 litres just over 3 pints water
- 1 can coconut milk
- 1 ½ tsp Dijon mustard
- 3 tbsp nutritional yeast
- 250 g 9oz frozen sweetcorn
- Salt and pepper to taste
- 8 cavolo nero black kale leaves, stalks removed and thinly sliced
- 200 g 7 oz frozen edamame beans
Instructions
- Melt the butter in a large saucepan and then add the oil. Heat until hot enough to cook with, then fry the onions for 6-8 minutes, stirring often, until they have softened. Now add the diced sweet potatoes and cook for another 10 minutes or so, again stirring frequently.
- Once the potatoes have started to soften and brown, stir in the veg stock and the gram flour, then slowly pour in the water, a little at a time and stirring constantly to prevent lumps forming in the flour. Now pour in the coconut milk, the mustard and the nutritional yeast and bring to the boil. Once the soup is boiling, add the frozen sweetcorn, get the heat back up and then simmer gently for about 40 minutes, stirring from time to time to prevent sticking.
- After 40 minutes, use a ladle to take out about one third of the soup. Blend that third, using either an immersion or jug blender. If using a jug blender, make sure steam can escape. Pour the blended third of the soup back into the pan. Season with salt and pepper to taste, then add the cavolo nero and the edamame beans. Cook for another 15-20 minutes at a gentle simmer, then serve with crusty bread.
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