Kale and Sweet Potato Soup

Ingredients

• 1 tbsp olive oil 15 mL
• 1 cup chopped Southern U.S. sweet onion 250 mL
• 1 cup chopped Southern U.S. celery 250 mL
• 1 cup Chopped Southern U.S. carrots 250 mL
• 1/2 tsp each salt and fresh cracked pepper 2 mL
• 4 cups low sodium vegetable or chicken broth 1 L
• 6 cups peeled, cubed Southern U.S. sweet potatoes 1.5 L
• 4 cups chopped Southern U.S. kale 1 L

Preparation

1. In large saucepan, heat oil over medium high heat. Add onion, celery and carrot, salt and pepper. Cook until tender, about 5 minutes. Pour in broth and bring to boil. Add sweet potato and reduce heat to maintain a simmer. Cover and cook until sweet potatoes are tender and crisp, about 10 minutes. Stir in kale and cook 10 minutes more. Let cool slightly.
2. Use a ladle to transfer soup to a blender in batches, processing until smooth. Repeat with remaining soup. Transfer back to saucepan and thin with water if desired. Serve warm sprinkled with wholegrain croutons.