Snow fell throughout Massachusetts today! It is so beautiful!! Aunt Sue is here from California and snow is just what she needed!
Warming soup was also needed… so Ryan made some kale and sweet potato soup to get us through the night.
Sweet Potato, Kale and Carrot Soup
Serves 4-6 (4 meal portions; 6 smaller portions)
3 bunches of kale, washed, de-ribbed and roughly chopped or torn (we used a mixture of varieties: 1 dino/lacinato, 1 scots/curly, and 1 purple kale bunch)
10 garlic cloves (don’t be afraid…)
4 cups of vegetable broth, divided
1 large sweet potato
6 carrots, chopped or diced to your liking
6 celery stalks, chopped or diced to your liking
2 bay leaves
1 cup white wine mixed with 1 cup of water
Salt and pepper to taste
2-3 tsp. olive oil
In a large stock pot, heat the oil over medium heat. Add the carrots and celery; cook for a few minutes to soften them. Add the sweet potatoes and cook for 2 minutes more.
Add 2 cups of liquid and a small pinch of salt and pepper; bring to a simmer to infuse.
Add in the kale, a small pinch of salt and pepper, and 2 more cups of liquid. Bring to a simmer, cover, and let cook until the kale has wilted.
Add the rest of the liquid, the wine, bay leaves, garlic and another pinch of salt and pepper. Cover the pot and let this simmer for 20-30 minutes until everything is tender. Don’t forget to serve this with some hearty grain bread smothered in Earth Balance butter!! :-)
This is an extremely easy, warming soup that is packed with nutrients!! Hopefully this will keep sickness away…
Betty was quite jealous!!