Sweet Potato and Kale Healing Soup (Edit recipe)

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.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by healthymess

Serves: 5

Ingredients

.5 cup Onion, chopped
1 cup Celery, chopped
1 bunch Lacinato Kale, chopped
5 cups Chicken Bone Broth
2 whole Sweet Potato, chopped
1 tsp Pumpkin Pie Spice
3 cloves Garlic, minced
1 tsp Ginger Root, minced
.5 tsp Turmeric Powder
.5 tsp dried Thyme
.5 tsp Ground Cinnamon
1 tsp Sea Salt, divided in half
0.25 tsp Black Pepper
1 whole Bay Leaf
3 Tbsp Avocado Oil
0.333 cup Coconut Cream

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Process

Cook Mode

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!