Cozy Sweet Potato and Kale Soup
This Cozy Sweet Potato and Kale is the perfect way to enjoy the fall season. A little sweet a little spice and light on the stomach. Gluten free, Paleo and Vegan friendly. Enjoy alongside a piece of sour dough.
Equipment
- Stove top
- large skillet
- large stock pot
- wooden spoon
- cutting board
- sharp knife
- ladle
Ingredients
- 1 large sweet potato peeled + cubed
- 1/4 cup filtered water
- 1 tablespoon olive oil
- 1 teaspoon grass fed butter or ghee optional
- 1 tablespoon minced garlic or 5 cloves, chopped
- 2 cups sliced carrots
- 2 cups chopped celery
- 1/2 yellow onion, chopped
- 4 cups curly kale, stemmed + chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried, ground coriander
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground, black pepper
- 1 can chickpeas
- 6 cups vegetable broth
Instructions
- 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.
- In a large stock pot, add in olive oil, (optional) ghee, garlic, carrots, celery and onion. I find the ghee give this soup some added flavor, but it's definitely not needed if ghee isn't your thing. Cover and cook on medium heat for 3-4 minutes until the veggies look slightly browned and tender. You can add 1-2 tablespoons of water to make sure the veggies don’t burn/ stick to the pan.
- 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. Serve immediately or save for later. This soup can be kept in airtight container in the refrigerator for up to 7 days. You can also freeze and store the soup for up to 3 months. Just make sure to take out of the freezer and place in refrigerator to thaw overnight.