A warm, bright bowl of Sweet Potato, Kale, & Leek Soup is perfect for a cool November day.
Sweet Potato, Kale, & Leek Soup
- Serves 6 to 8
2 Tbsp. olive oil
2 cups chopped leeks, white section rinsed well
2 sweet potatoes, peeled and diced
2 garlic cloves, minced
4 cups chicken or turkey broth
1 bunch kale, thick stems removed and very thinly sliced
kosher salt, to taste
1. In a large pot, heat oil over medium heat. Add leeks and cook, stirring often, until light brown spots appear, about 10 minutes. Add sweet potatoes and also cook until spots appear, about 7 minutes. Stir in the garlic and cook for 1 minute more.
2. Pour in the chicken broth plus 3 cups of water and bring to a boil over high heat. Then, simmer the potatoes over medium-low heat until potatoes are very tender, about 20 minutes.
3. Increase the heat and bring soup to a boil again. Add kale and cook for 5 to 15 minutes, depending on how done you want your kale. Kale can even be eaten raw. Add salt to taste.
Who needs a multivitamin when you’ve got this soup! The dark green and orange colors of this soup mean that it is rich in vitamins A, C, & K.
Notes on Ingredients:
- If you’re not familiar with leeks, substitute 1 large onion.
- The best way to cut kale very thinly is to stack 4 or 5 leaves, roll them tightly into a long cigar shape, and slice crosswise.