Sweet Potato and Kale Soup
This is a delicious fall soup. The recipe consists of a few simple ingredients and promises to be a hit at any event.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tbsp olive oil
- 4 cloves garlic
- 1 large sweet potato or yam or you can use two small ones
- 2 handfulls kale
- 1 small onion i used 1/2 a large costco onion
- 1 piece green chili or to taste
- 1 tbsp all purpose seasoning/italian seasoning or to taste
- 1 tspn cumin
- 1 shake cinnamon powder
- 3 cups hot water
- Carbohydrate 28.7501175 g
- Cholesterol 0 mg
- Fat 4.01053000144734 g
- Fiber 4.60507500219345 g
- Protein 4.7154675 g
- Saturated Fat 0.568136250199849 g
- Serving Size 1 1 Serving (567g)
- Sodium 263.555000000029 mg
- Sugar 24.1450424978065 g
- Trans Fat 0.289238250039195 g
- Calories 158 calories
- Dice Onions, Garlic and Chili - Cut up sweet potato / yam into small pieces - Add oil to pot and let heat up. Once warm add the cumin seeds and let it cook and change color slightly - Add Garlic and Chili - cook a bit, but do not let it burn - Add Onions and Sweet Potatos (saute until onion is golden brown and carmelized) - Add in hot water and seasoning to taste - Boil until the Sweet Potatoes are soft. Once soft use a potato masher and mash up some of the potatoes. If you need to add water please do. - Add in kale and a shake of cinnamon powder and boil for another 15-20 minutes. Feel free to add additional seasoning if needed. You can top with lemon juice.
