• Ashley McGuirk

Cozy sweet potato and kale soup

Updated: Feb 6



I was inspired to make this soup months ago when I was gifted two large bags of fresh curly kale at the local health food store. So, I had loads of kale to use up within the week. I knew I wouldn’t use all of it for smoothies so I resulted to a soup! This soup is light but also includes cozy flavors for the fall and winter season. There’s a little bit of spice to it thanks to the red pepper flakes. However, it’s not too spicy. The spice balances well with the sweetness from the sweet potato so don’t fret if spicy isn’t your thing. This soup is perfect for any season; however, I personally favor eating it during the fall. Either way, you can be assured this soup is healthy in all sorts of ways. It’s full of amazing nutrients like potassium, vitamin c, iron and fiber. Your body will love it as much as your taste buds! Make it in less than 30 minutes and enjoy!


Cozy sweet potato and kale soup



Ingredients:

1 large sweet potato peeled + cubed

¼ cup water

1 tablespoon olive oil

1 tablespoon of minced garlic

2 cups of sliced carrots

2 cups chopped celery

½ chopped yellow onion

4 cups curly kale chopped + stemmed

½ teaspoon garlic salt

½ teaspoon ground coriander

½ teaspoon thyme

½ teaspoon red pepper flakes

½ teaspoon salt + pepper

1 can chickpeas

6 cups (48 oz.) vegetable broth


Directions:

Step 1

Begin by adding the cubed sweet potato and ¼ cup of water to a large frying pan. Cook on medium heat for 4-5 minutes or until they are tender enough to be pierced with a fork.

Step 2

In a large pot add in olive oil, garlic, carrots, celery and onion. Cover and cook on medium heat for 3-4 minutes until the veggies look slightly browned and tender.

Step 3

Add in the remainder of the ingredients (sweet potato, kale, spices, chick peas and broth) to the pot and give them a good stir. Bring to a boil and then reduce heat to low and let simmer for 5 minutes, stirring occasionally.

Step 4

Serve immediately or save for later. This soup can be kept in a sealed tight container in the refrigerator for up to 7 days. You can also freeze and store the soup for up to 3 months.



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until next time,


Stay Sweet

-Ashley