Sweet Potato And Kale Soup Recipes

SWEET POTATO KALE SOUP RECIPE

Steps:

• First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
• Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
• Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
• Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.

SWEET POTATO KALE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender., Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender.

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Steps:

• Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
• Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
• Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
• Ladle the warm soup into bowls and spoon some pesto on top of each serving.

SWEET POTATO AND KALE SOUP

Steps:

• Cook onion in cooking spray on medium high for several minutes until translucent.
• Add garlic to pot, cook for 30 seconds.
• Add potatoes to pot, add enough water to cover potatoes.
• Add spices and vegetable broth powder.
• Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
• Add kale to pot and simmer for 2 minutes, or until kale is wilted.
• If you like, mash some of the potato chunks to thicken the soup.
• Enjoy!

SMOKEY SAUSAGE, KALE & SWEET POTATO SOUP

Steps:

• Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.
• Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.

SWEET POTATO AND KALE SOUP

Steps:

• cut and discard the thick green ends of kale.
• chop kale.
• in a large pot heat olive oil, saute onions and italian seasoning until onions are tender.
• add all the other ingreidents, stir.
• cover and simmer for 25 minutes.

SWEET POTATO AND KALE SOUP

Steps:

• In a large saucepan warm the olive oil over medium heat. Sauté onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.
• Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
• Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
• Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.

KALE, WHITE BEAN, AND SWEET POTATO SOUP

Steps:

• Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
• Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
• Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
• Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
• Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
• Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.