Sweet Potato Kale and White Bean Soup

0 Heat a large Dutch oven over medium heat and add a splash of water or cooking oil to coat.
1 Add in the onion and garlic and sauté for 3-4 minutes until tender and fragrant. Add in the sweet potato and red pepper and sauté for another 4-5 minutes.
2 Season with the paprika, thyme and sage and stir to combine. Pour in the broth and add the bouillon, and bring to a boil. Reduce heat to low and cover, simmering for 10 minutes, or until sweet potatoes are very tender.
3 Remove the lid and pour in the coconut milk and add the miso paste, tomato paste, coconut aminos, beans, nutritional yeast and a squeeze of lime juice. Stir to combine and season with salt and pepper. I used about 1 tsp sea salt and 1/2 tsp black pepper.
4 Add the kale and stir just until wilted.
5 Serve hot, sprinkled with coarse flaky sea salt and a sprinkle of dairy free parmesan.