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Whole Foods Sweet Potato And Kale Soup Recipe

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This fall and winter soup recipe is perfect for the cold months. It's full of kale, sweet potato
This fall and winter soup recipe is perfect for the cold months. It's full of kale, sweet potato from www.pinterest.com

Description

This sweet potato and kale soup recipe is perfect for those who want to enjoy a healthy and hearty meal. The recipe is made with whole foods, including sweet potatoes, kale, carrots, celery, and onions, which provide a wide range of nutrients and flavors. The soup is easy to make and perfect for a cozy night in.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups sweet potatoes, peeled and chopped into small pieces
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups kale, chopped

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté for 3-4 minutes, or until softened.
  3. Add the sweet potatoes, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are slightly softened.
  4. Add the vegetable broth, thyme, bay leaf, salt, and black pepper to the pot and stir to combine.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
  6. Add the kale to the pot and stir to combine. Let the soup simmer for an additional 5 minutes, or until the kale is wilted.
  7. Remove the bay leaf from the soup and discard.
  8. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
  9. Taste the soup and adjust the seasoning as needed.
  10. Serve the soup hot with crusty bread or crackers, and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Calories: 112
  • Carbohydrates: 23g
  • Protein: 3g
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 719mg
  • Potassium: 632mg
  • Fiber: 4g
  • Sugar: 6g
  • Vitamin A: 243%
  • Vitamin C: 69%
  • Calcium: 8%
  • Iron: 6%

Recipe Tips

  • For a creamier soup, add a splash of coconut milk or heavy cream.
  • You can use any type of kale in this recipe, but curly kale works best.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • Feel free to add other vegetables, such as zucchini or bell peppers, to the soup for extra flavor and nutrition.

Enjoy this delicious and healthy sweet potato and kale soup recipe!


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