Photo: Louis Hansel
Sweet Potato and Kale Soup
10 ingredients
Serves 6
openrecipes
This sweet, creamy soup is power-packed with nutrients: beta-carotene from the sweet potatoes; calcium minerals, and fiber from the kale. It is strengthening for both the spleen and liver.
Estimated Nutrition (whole recipe, rough)
375
Calories
8g
Protein
14g
Fat
58g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 1 shallot, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4 medium (about 2 pounds) sweet potatoes, peeled and cut in chunks
- 1 bay leaf
- 2 branches of fresh thyme
- Sea salt
- 1 bunch kale, chopped in 1-inch strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes