Sweet potato & kale soup
One nice thing about soup, besides it’s obvious comfort factor, is that creating it has a large margin of error. In other words, it is really hard to screw up making soup.
With that in mind, I dug through my pantry yesterday, trying to find something to toss in the soup pot. It was a cool day and the family was having rice pasta, so I thought I would try my hand at making a soup.
I did have chicken base – I usually use Better Than Bouillon, although I just looked at the ingredient label to make sure it is gluten free and guess what I found… dried whey. Now why in the world would you put milk in chicken stock? What a weird world we live in. It also has corn syrup solids in it, which is really not good for me, so I guess I will be looking for a new chicken base to buy. Let me know if you have any good ones you can recommend.
Scrounging through the pantry and fridge netted me a sweet potato, onions, garlic, a yellow pepper that had seen better days and some fresh kale I had bought to throw in a green smoothie.
I chopped up the garlic and onions and sauteed them in a tad of butter. I usually toss the garlic in toward the end of the onions cooking, else it tends to burn easily. I then skinned and finely chopped the sweet potato and yellow pepper and tossed those in. (I didn’t skin the yellow pepper, just chopped it! Lol.)
When the sweet potato started to get soft, I added a bunch of water and a couple spoonfuls of the chicken base and let it cook. Meanwhile, I washed a few large leaves of kale and chopped them into little pieces. Remember, what looks like a lot of kale will cook right down and it won’t seem like so much. You could use other dark, leafy greens here instead of kale, such as spinach or Swiss chard.
Then I continued cooking until the kale softened, about 5-7 minutes and then the soup was done. It smelled and looked so good! I did add a few quirts of Sirachi (hot) sauce, as I like a bit of bite to my soup, but you certainly don’t need it.
The leftover soup was really good cold for breakfast the next day and then I heated it up again for lunch.
This is such a simple, gluten free recipe and I will definitely be making it again. What kind of soup can you whip up in your kitchen? Give it a try!
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