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Sweet Potato and Kale Soup

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Sweet Potato and Kale Soup
Jen Hoy
This sweet, creamy soup is power-packed with nutrients: beta-carotene from the sweet potatoes; calcium minerals, and fiber from the kale. It is strengthening for both the spleen and liver.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 shallot, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 medium (about 2 pounds) sweet potatoes, peeled and cut in chunks
  • 1 bay leaf
  • 2 branches of fresh thyme
  • Sea salt
  • 1 bunch kale, chopped in 1-inch strips

Preparation:

In a large saucepan warm the olive oil over medium heat. Sauté onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.

Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.

Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.

Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.

Serves 6

Copyright 2009 by Jen Hoy

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