We came across a recipe for Potato-Kale Soup in that Cooking Light Complete Cookbook we gave away last week, but modified it by adding a lot more kale and substituting superfood sweet potatoes for the usual white potatoes. Our Kale (first) Sweet Potato Soup is so full of anti-oxidants, vitamins and fiber, we can feel our wrinkles ironing out just reading the recipe.
Kale Sweet Potato Soup with Gruyere
loosely based on a recipe in the Cooking Light Complete Cookbook
makes 6 servings
2 tablespoons olive oil
1½ cups finely chopped onion
2-3 garlic cloves, finely minced
8 cups chicken stock
4 cups diced sweet potatoes (about 1½ pounds)
pinch of salt
1 bay leaf
8 cups chopped fresh kale (about 1½ pound)
1 teaspoon dried basil
Gruyere cheese to shred/grate over top of soup
Heat olive oil in large saucepan over medium heat. Cook onions until tender, about 10 minutes. Add garlic, stock, sweet potatoes, salt, and bay leaf. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes, or until sweet potatoes are tender.
Stir in kale and basil. Cover and simmer for additional 10 minutes, or until kale is tender.
Discard bay leaf.
Partially mash sweet potatoes in saucepan with a potato masher (they should still be chunky). Ladle soup into bowls and serve topped with shredded Gruyere cheese.