In the fall, soups are warm and cozy … just what we all need going into winter. There are still plenty of veggies to gather for a hearty pot of goodness that is as healthful as it is delicious. Such as sweet potatoes – full of beta-carotene, fiber and vitamin c, they are a great food for fighting off colds. This particular soup recipe is vegan, but if you would like to include meat, adding a pancetta or bacon sautéed before you add vegetables will give it a ton of flavor. If you don’t mind a little heat, adding a teaspoon of red pepper flakes won’t overwhelm the soup and add a little zing.
Sweet Potato & Kale Soup
INGREDIENTS
- 3 cups Sweet Potato, cubed (1 inch)
- 2 cups Kale, chopped
- 1 cup Carrots, chopped
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 3 Tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Nutmeg
- ¼ tsp Sage
- ½ tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 5 cups Vegetable Broth
- 1/3 cup Oat Milk
TO MAKE
- In a large saucepan, saute onion and garlic in olive oil for several minutes until the onions are mostly translucent.
- Add seasonings and cook for 1 minute.
- Add chopped carrots and cook for 5 minutes.
- Add sweet potatoes and vegetable broth.
- Simmer for 15 minutes or until sweet potatoes are softened.
- Check salt content and add more if needed.
- Add oat milk and kale just before serving.
