Kale and Sweet Potato Soup

Velvety smooth and rich in texture, this soup will deceive you – all that flavour and not an ounce of cream! Naturally sweet and creamy sweet potatoes are the perfect base for this hearty fall soup. Nutritious kale adds a slight bitterness that perfectly balances the sweet potato.


1/2 tsp olive oil 2 mL
6 cups chopped Southern U.S. sweet onion 1.5 L
4 cups chopped Southern U.S. celery 1 L
1 cup Chopped Southern U.S. carrots 250 mL
1 cup each salt and fresh cracked pepper 250 mL
1 cup low sodium vegetable or chicken broth 1 L
4 cups peeled, cubed Southern U.S. sweet potatoes 250 mL
1 tbsp chopped kale 15 mL
1 tbsp chopped Southern U.S. kale 15 mL


In large saucepan, heat oil over medium high heat. Add onion, celery and carrot, salt and pepper. Cook until tender, about 5 minutes. Pour in broth and bring to boil. Add sweet potato and reduce heat to maintain a simmer. Cover and cook until sweet potatoes are tender and crisp, about 10 minutes. Stir in kale and cook 10 minutes more. Let cool slightly.

Use a ladle to transfer soup to a blender in batches, processing until smooth. Repeat with remaining soup. Transfer back to saucepan and thin with water if desired.

Serve warm sprinkled with wholegrain croutons.

Makes 6 servings.

Nutritional Analysis

PER SERVING: about 190 cal, 4 g pro, 3 g fat (0 g sat. fat), 38 g carb, 7 g fiber, 0 mg chol, 410 mg sodium. %RDI: 15% calcium, 10% iron, 590% vit A, 100% vit C.

Prep Time: 10 min. Cook Time: 25 min

Source: www.gosouthfresh.com

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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