If you love sweet potatoes and want to take advantage of super-food, uber-nurtritious kale, try this soup! This recipe is creamy, delicious, packed with vitamins, and boasts a pinch of cayenne pepper to give the soup a kick. If you’re looking for a vegetarian way to spice up lunch, try this Kale Sweet Potato Soup recipe!
prep time: 20 minutes
cook time: 25 minutes
total time: 45 minutes
- 2 tablespoons olive oil, divided
- 1 cup roughly chopped brown onion
- 2 teaspoons minced garlic
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 4 packed cups roughly chopped Tuscan Kale
- 1¼ cup peeled and roughly chopped, orange sweet potato
- 4 cups vegetable broth or stock
- salt & pepper to taste
Step 1: Coat the bottom of a large saucepan with 1 tablespoon of the olive oil, and place it over medium heat.
Step 2: Add the onion and garlic. Cook, stirring occasionally, until the onions are soft (about 4 minutes).
Step 3: Add the nutmeg and cayenne and stir gently until it’s very aromatic (about 30 seconds).
Step 4: Mix in the kale and sweet potato and cook to soften slightly and combine all the flavors (about 5 minutes).
Step 5: Pour in the broth or stock and bring to a boil.
Step 6: Then reduce the heat to low, cover and simmer until the kale and sweet potato are very tender (about 25 minutes).
Step 7: Pour the soup into a blender and blend on high until it’s completely smooth.
Note: This particular soup is much better blended this way rather than with an immersion blender, because kale can be quite fibrous. Please note that when you blend hot liquids in the blender, you have to hold down the lid very, very firmly! If you don’t do this, the hot liquid, the vibration, and the steam will force the lid off!
Note: Use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you nervous, let the soup cool to room temperature, and then blend.
Step 8: Season to taste with salt and pepper, and drizzle the remaining tablespoon of olive oil on top.
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