Sweet Potato Kale Soup
photo by Anne Sainz
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 large sweet potato, peeled and cut into 1/2 inch cubes (about 1 pound)
- 1 large onion, chopped
- 6 garlic cloves, minced
- 5 ounces kale, de-stemmed and chopped
- 2 (15 ounce) cans reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
- 3 (15 ounce) cans low sodium vegetable broth
- 1⁄4 teaspoon pepper
directions
- Prepare sweet potato, onion and garlic and put in large soup pot.
- Remove the center stem from the kale and discard. Wash and chop kale leaves and add to soup pot. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Add beans, broth and pepper to soup pot.
- Bring soup to a boil then reduce to a simmer. Cook until potatoes are soft (about 20 min).
- Puree soup with an immersion blender. Stop while still chunky, do not over blend.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.