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Kale Potato Soup
Rebekah KukRebekah Kuk

Sweet Potato Kale Bisque

A creamy, winter bisque that is filled with nutrition from sweet potatoes and kale. Top with bacon or fried egg if you like.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 large bunch kale stemmed, washed, chopped
  • 1 tbsp olive or coconut oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 large sweet potatoes peeled and diced
  • 5 cups broth use vegetable broth for a vegetarian soup
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp apple cider vinegar
  • optional chopped bacon or fried eggs, for garnish

Equipment

  • Immersion or regular blender

Method
 

  1. Stem and wash kale. Coarsely chop it and steam. Set aside.
  2. Heat oil over medium high heat in a large pot, then saute onion and garlic until soft, about 5 minutes. Add in diced sweet potatoes, salt, pepper, and broth. Bring to a boil, cover, and reduce heat to medium. Boil for about 10 minutes or until sweet potatoes are soft.
  3. Turn off heat. Puree soup with immersion blender, or transfer to blender in batches to puree. Stir in 1 teaspoon apple cider vinegar.
  4. Garnish, if you like, with a fried egg or chopped bacon.
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