The Pioneer Woman Tasty Kitchen

Kale and Sweet Potato Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I got this idea from a soup they’re selling at Whole Foods. Not only is it so easy that a monkey could make it, but it’s also packed with vitamins and makes an excellent lunch!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Small Onion, Chopped
  • 2 cloves Garlic, Chopped (optional If You Don't Like Garlic, Omit)
  • 1 whole Small Thumb Size Knob Of Ginger, Minced (optional Again, I Only Add It To Make It Healthier)
  • 1 bunch Kale, Ribs Cut Out, Leaves Chopped
  • 1 whole Large Sweet Potato (yam), Peeled And Diced
  • 3 stalks Celery, Chopped
  • 1 can (15.25 Oz Can) Corn Kernels, Rinsed
  • 2 boxes (32 Ounce Boxes) Low Sodium Chicken Broth (you Can Also Use Vegetable Stock If You're Vegetarian)
  • Salt And Pepper, to taste

Preparation

In a large pot over high heat, add your olive oil, onions, garlic and ginger. Cook for a few minutes until the onions are see-through (you can add a little salt to soften the onions). Then slowly add the kale, one handful at a time and stir. When the kale has wilted, add the sweet potatoes and stir to combine. Then add celery and corn, stir and add chicken broth. Bring to a boil, then reduce heat just a bit and simmer for about 30 minutes. Season with salt and pepper if needed before serving.

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Profile photo of Amber

Amber on 10.22.2012

I pureed the whole thing, and my kids devoured it! I also served it over rice to add bulk so that it would stick to the spoon a bit better. So happy with the results.

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