Creamy Sweet Potato & Kale Soup (GF, DF)
This delicious gluten & dairy free soup is loaded with antioxidants, healthy fats and anti-inflammatory herbs. It's perfect on a cool day. Be sure to source organic as available.
Equipment
- Large Soup Pot
Ingredients
- 3 medium sweet potatoes peeled and chopped
- 1 medium sweet onion chopped
- 1 clove garlic minced
- 1 TBS ginger root minced
- 1 red pepper chopped
- 3 stalks celery chopped
- 5 cups chicken, vegetable or beef broth
- 1/4 tsp sea salt or Herbamare
- 1/4 tsp black pepper freshly ground
- 1/4 tsp turmeric root dried
- 2 TBS coconut oil
- 1 can coconut milk (full-fat) BPA-free can
- 1 bunch kale de-stemmed & thinnly sliced (~5-6 cups)
- 1 cooked rotisserie chicken meat pulled from bone & chopped
Instructions
- In a soup pot, add coconut oil, heat on medium
- Add onions, garlic, ginger, celery, and sweet potatoes to the pot and let cook until onions are softened, ~10 minutes
- Add sweet pepper, broth, sea salt, black pepper and turmeric, bring to a boil, then turn down to low, cover and let simmer for 15 minutes
- Add coconut milk, kale and chicken, allow to simmer for another 15 minutes
- Soup is ready when thoroughly heated and all vegetables are soft.
- Serve alone or over quinoa or brown rice