Sweet Potato and Kale Healing Soup
I created this soup years ago for a friend who wanted it for right after childbirth and now it has become a staple in our healing arsenal! It has incredible nutrition and lots of anti-inflammatory properties from ingredients such as:
Organic Homemade Chicken Broth – Collagen and protein rich, aids in digestion and overall healing.
Sweet Potato – High in A, B, C, D vitamins, calcium, iron, potassium and zinc, to name a few.
Kale – High in Vitamin A, K, B6 and C, Calcium, Potassium, Copper and Manganese.
Turmeric, Ginger, Garlic, and Cinnamon are all anti-inflammatory and medicinal.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 5
Ingredients
- .5 cup.5 cup.5 cup Onion, chopped
- 1 cup1 cup1 cup Celery, chopped
- 1 bunch1 bunch1 bunch Lacinato Kale, chopped
- 5 cups5 cups5 cups Chicken Bone Broth
- 2 whole2 whole2 whole Sweet Potato, chopped
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Ginger Root, minced
- .5 tsp.5 tsp.5 tsp Turmeric Powder
- .5 tsp.5 tsp.5 tsp dried Thyme
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Sea Salt, divided in half
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 1 whole1 whole1 whole Bay Leaf
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 0.333 cup0.333 cup0.333 cup Coconut Cream
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees.
- Heat 2 Tbs Avocado oil in your pot over medium heat.
- Add Onion, Celery and 1/2 tsp salt for about 4 minutes or until veggies are translucent.
- Add in the fresh Ginger, Garlic, Turmeric, Thyme, cinnamon and Black Pepper to cook until fragrant (1-2 minutes).
- Next, add your broth and bay leaf to the pot.
- Bring to a boil over high heat then turn the temperature down to medium and allow to simmer while you make your sweet potatoes.
- Chop Sweet Potato and toss with remaining 1 Tbs Avocado Oil, 1/2 tsp salt and 1 tsp Pumpkin Pie Spice.
- Spread onto a parchment lined sheet pan and roast for 15 minutes in your preheated oven. (see notes if freezing)
- Once the Sweet Potatoes are done, remove your bay leaf and add the Kale + Sweet Potato to your pot.
- Allow to simmer an additional 3-5 minutes until kale is wilted.
- Add 1/3 cup Coconut Cream to your pot OR 2 Tbs per individual bowl (see notes if freezing)
Notes
*If you're freezing your soup to eat later, undercook your Sweet Potato slightly. I cut pieces into larger chunks and only roast 10-12 minutes for this. *Wait to add the Coconut Cream until you're ready to eat! 2 Tbs per bowl of soup is perfect!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Soups Whole30| This is our estimate based on online research. | |
| Calories: | 239 |
| Fat: | 15 g |
| Carbohydrates: | 18 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 800 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Calculated per serving. | |
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