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.

SPICY SWEET POTATO KALE CANNELLINI SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

SWEET POTATO AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
• Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

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:

• 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!

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

Steps:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

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.

KALE, SWEET POTATO AND PASTA SOUP

Steps:

• Cut the stems of the kale or other greens into 1/2-inch pieces and the leaves into 1 1/2-inch pieces. Wash and drain greens, and place in a large stockpot with the stock and the sweet potatoes. Bring to a boil, add the salt, reduce heat, cover, and boil gently for 20 minutes.
• Add the pasta, and cook, covered, for another 10 minutes. Serve.

SAUSAGE, KALE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
• Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
• Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 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.