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

 

Kale and Sweet Potato Soup
Kale and Sweet Potato Soup
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In large saucepan, heat oil over medium high heat. Add onion, celery and carrot, salt and pepper. Cook until tender, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.