Sweet and creamy baked sweet potatoes are one of my favorite comfort-style foods. This Sweet Potato Kale Soup is an easy way to blend baked sweet potatoes into a rustic, comfort-food meal or side dish in a flash. With minimal ingredients and loads of flavor, this soup is a must try recipe for busy sweet potato fans..
Easy Sweet Potato Kale Soup
vegan, makes 6-8 cups
1 extra large sweet potato, baked/skin removed (or two medium potatoes)
4 cups vegetable broth
1/2 cup sweet onion
2 cups kale, chopped
1/2 tsp chipotle spice (or another favorite her or spice to season)
salt/pepper to taste
1/4 – 1/2 cup nutritional yeast (optional)
1-3 Tbsp extra virgin olive oil (optional)
1. Bake your sweet potato and remove skin.
2. Add the potato and all ingredients (except the kale) to a high speed blender or food processor – puree until smooth.
3. Transfer to soup pot. Add kale and allow the hot soup to wilt the kale leaves. The kale will also help to thicken the soup. Simmer until ready to serve. Note: You could also use an immersion blender to puree ingredients.
Serve with some toast or crusty bread. I like to slather mine with a bit of Vegenaise vegan mayo.
Read more from Kathy on her blog, Healthy. Happy. Life.
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