Kale and Sweet Potato Soup
Naturally creamy sweet potatoes are the perfect base for this hearty fall soup. Nutritious kale adds a slight bitterness that perfectly balances the sweet potato.
Recipe courtesy gosouthfresh.com
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 tbsp olive oil
- 1 cup sweet onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- 4 cups low-sodium vegetable or chicken broth
- 6 cups sweet potatoes peeled, cubed
- 4 cups kale chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large saucepan, heat oil over medium high heat. Add onion, celery and carrot, salt and pepper. Cook until tender, about 5 minutes.
- Pour in broth and bring to boil. Add sweet potato and reduce heat to maintain a simmer. Cover and cook until sweet potatoes are tender and crisp, about 10 minutes. Stir in kale and cook 10 minutes more. Let cool slightly.
- Use a ladle to transfer soup to a blender in batches, processing until smooth. Repeat with remaining soup. Transfer back to saucepan and thin with water if desired.
- Serve warm sprinkled with wholegrain croutons.
Recipe Notes
Per serving: about 190 calories, 4 g protein, 3 g fat (0 g saturated fat), 38 g carbohydrate, 7 g fibre, 410 mg sodium. %RDI: 15% calcium, 10% iron, 590% vitamin A, 100% vitamin C.
