One-Pot Sweet Potato & Kale Soup
Sweet potato and kale are endlessly verstile Fall foods; from cut fries or baked whole, and heaping salads or crunchy chips, we love them brought together in this simple one-pot soup! This delicious vegetarian dish is perfect for dinner on a cool night and again for a chilly work-day lunch. For an even heartier meal, add ½ cup brown basmati rice or quinoa and scoop up all the good stuff with your Susty spoon! Sprinkle on 2 tablespoons of raw sunflower seeds for the ultimate #gooddessvibes touch from In My Bowl chef Alexandra Dawson.
Sweet Potato and Kale Soup [makes 6 servings]
1 tablespoon coconut oil
1 large yellow onion, diced
1 large clove garlic, minced
2 sprigs fresh thyme, destemmed
1 dried bay leaf
2 large (about 2 pounds total) sweet potatoes, peeled and rustically cubed
4 cups kale, destemmed and roughly chopped
6 cups filtered water
salt & pepper to taste
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat. Add onion,
garlic, thyme, and bay leaf and sauté, stirring frequently, until onion has just softened, but
not browned (about 4 minutes). Add sweet potato, kale, and water, then bring to a boil.
Cover pot, reduce heat to low, and allow soup to simmer for 15-20 minutes, or until
sweet potatoes are completely soft.
Remove from heat, remove bay leaf, then using a vegetable masher or strong fork, mash
the sweet potato into a lumpy soup. Season with salt & pepper and enjoy!
Nutritional Information [per serving = 1 ½ cups]
172 Calories, 35g Carbohydrates, 2.5g Fat, 3.4g Protein, 5.4g Fiber, 7.4g Sugar