Soup Archives: Blended Sweet Potato and Kale

A sweet, earthy and deceptively healthy soup. I sometimes switch out the kale for other hearty greens; mustard works especially well and adds a fragrant bite.

Sweet Potato and Kale Soup

3 large sweet potatoes, peeled and cubed

1 large white onion, diced

3 cloves garlic, minced

3 sprigs fresh thyme

1 large bunch fresh kale, finely chopped and stems removed
3 tbs olive oil

water

In a large saucepan, heat the olive oil and sweat the onion about 5 minutes until soft. Add garlic and cover, stirring. Add the thyme sprigs, cover again.

Add the cubed sweet potatoes, which should fill about half the saucepan. Cover (just!) with cool water. Bring to a boil and then reduce heat, simmering about 20 minutes or until the sweet potatoes are soft.

Remove thyme stems. Transfer most (about 3/4) of the soup mixture to a large upright blender and puree until smooth. Return the puree to the saucepan and smash remaining potatoes with the back of a spoon, adding texture to the puree.

Slowly stir in handfuls of the chopped kale, which will shrink down as it hits the hot soup. Simmer another 5 minutes to lightly cook the kale, then remove from heat.

Serves about 4 people.