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Member recipe

Sweet Potato and Kale Soup

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Servings

Serves 6

This sweet, creamy soup is power-packed with nutrients: beta-carotene from the sweet potatoes; calcium minerals, and fiber from the kale. It is strengthening for both the spleen and liver.

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Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 shallot, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 medium (about 2 pounds) sweet potatoes, peeled and cut in chunks
  • 1 bay leaf
  • 2 branches of fresh thyme
  • Sea salt
  • 1 bunch kale, chopped in 1-inch strips

Method

    1. 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.
    2. Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
    3. Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
    4. 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.

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