Fat-Free Kale and Sweet Potato Soup

One of the local food magazines in Baltimore recently spotlighted some of the healthier meals offered at local restaurants.  One of them, kale and sweet potato soup, caught my eye and I decided to give it a try for dinner this week.  I found a nice base recipe at AmericanFood.com.

I used all the ingredients required in the recipe but upped the cayenne and garlic to 1 teaspoon and 5 cloves of garlic, respectively, and cut the water to about a cup and a half to get a thicker soup.  I also decided to puree the simmered sweet potatoes before adding the kale to make the soup a little smoother in texture.

Here’s a look at the final product:

The soup was really delicious and the increased cayenne and garlic gave it a nice kick.  The left-over soup the next night was not as good because the kale took on a swampy texture overnight.  In the future I’d probably cook the kale fresh each night for the soup.


2 Responses to Fat-Free Kale and Sweet Potato Soup

  1. Rob says:

    Garlic and cayenne must be the key…. kale, sweet potatoe, garlic and cayenne are not intuitive…


    • elimek says:

      Yeah, the cayenne and garlic really make the dish. I’m thinking roasted garlic and maybe a smoked paprika might also give the soup a nice kick.

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