Description
A wonderful healthy kale and sweet potato soup to serve on a chilly evening.
Ingredients
Units
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
- 1 15–ounce can corn kernels, drained and rinsed
- 8 cups vegetable 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.
- Slowly add the kale, one handful at a time while stirring.
- When the kale has soften, add the sweet potatoes and stir.
- Add the celery, corn, and vegetable broth, and bring to a boil.
- Lower heat to a simmer, cover and cook for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper and serve.
Notes
Keep this kale soup in a storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 232
- Sugar: 14g
- Sodium: 1182mg
- Fat: 8.8g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 38.2g
- Fiber: 5.1g
- Protein: 5.6g
- Cholesterol: 0mg
