Kale and sweet potato soup
I got this soup idea from a soup they’re selling at Whole Foods. Not only is it so easy a monkey could make it, it’s also packed with vitamins and makes an excellent lunch! Kale can be difficult to incorporate into meals but should be used on a regular basis for its strong health benefits. This soup is the solution. Serve it with a nice gruyere jalapeno grilled cheese or a quiche.
PrintKale and sweet potato soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Soup
- Cuisine: Vegetarian, Vegan
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 bunch kale (ribs removed and chopped)
- 1 large sweet potato (peeled and diced)
- 3 stalks celery (chopped)
- 15.25 ounce can corn kernels (drained and rinsed)
- 8 cups low sodium chicken broth
Instructions
- In a large pot over high heat, add olive oil, onions and garlic. Cook for a couple of minute until the onions are translucent and slowly add kale, one handful at a time while stirring. When the kale has soften, add sweet potatoes and stir. Add celery, corn, chicken broth and bring to a boil.
- Lower heat to a simmer, cover and cook for 30 minutes, or until vegetables are tender.
- Season with salt and pepper. Serve.
Nutrition
- Calories: 191
- Saturated Fat: 1
Recipe Card powered by
This is the best, simplest soup recipe! So delicious and warming. Stores well in my mason jars. I just shared the recipe with my boss. She won’t be disappointed! I skip the celery because I don’t really like it and use veggie broth instead of chicken and it’s fantastic! Thank you so much for posting this. A lot of similar recipes are “chowders” and call for cream or milk or something and I’m lactose intolerant but I’d put this soup recipe up against those chowders any time.
★★★★★