Sweet Potato & Kale Peanut Soup Recipe that is low in fat and calories, with plenty of fiber & protein. Vegetarian, vegan and gluten-free.
Course Soup
Cuisine Ecclectic
Prep Time 10 minutesminutes
Cook Time 2 hourshours20 minutesminutes
Servings 4
Calories 188kcal
Author Robin Gagnon
Ingredients
1tbsoilI used grapeseed, but olive or canola would be fine
2cupssweet potatopeeled & diced small
½cupsweet oniondiced
2clovesgarlicminced
1cupchopped fresh kalede-stemmed
2cupslow sodium vegetable stock or chicken if you prefer
2cupswater
⅓cupApple Cider Vinegarregular or unfiltered
1teaspoonred curry paste
⅔cuppeanut flouralso sold as powdered peanut butter
Instructions
Heat oil over med-high burner. Once hot add sweet potato. Saute for 10 min.
Add onion and garlic, saute 5 more minutes.
Add Kale and saute another 5 minute Kale should still be green and wilted, onions lightly carmelized and sweet potatoes will be browned, but not burnt. (see pic)
Add remaining ingredients, stir well. As soon as it starts to boil, reduce heat to med-low. Simmer uncovered for 2 hours, stirring occasionally.