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Chipotle Sweet Potato + Kale Soup

Chipotle Sweet Potato + Kale Soup 

2 large sweet potatoes, roasted

1 tablespoon olive oil

1 large onion, sliced

2 cloves garlic, minced

1/2 teaspoon chipotle spice

1/2 cup nutritional yeast

4 cups vegetable broth

juice of 1/2 lemon

3 cups chopped kale

sea salt

Begin by roasting your sweet potatoes in a preheated 400 degree oven. Bake for about an hour, or until soft all the way through. Remove from the oven to cool.

Heat the olive oil in a medium sized soup pot over medium low heat. Add the sliced onion, and saute until it begins to brown. Reduce the heat to low, and add the garlic and chipotle spice. Saute for another 30 seconds, then add the vegetable broth.

Remove the skins from the sweet potatoes (and eat for a sweet snack!), and add the potato flesh to the soup, along with the nutritional yeast, lemon juice, and sea salt. At this point you can either use an immersion blender to puree the soup, or transfer it to a regular blender, to puree in batches. Make sure to let the steam vent out to avoid a heat explosion. Return the soup to its pot, increase the heat to medium, and toss in the chopped kale. Season with additional salt, pepper, or lemon juice. Enjoy!!

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