Curried Sweet potato & Kale soup
The advantages of making your own soup:
It tends to not involve too many ingredients or steps, keeping food cost low and sanity and cooking confidence high.
It tends to be much healthier for us. Store bought soup often has added sugar and poor quality vegetable oils.
It’s a vehicle for healthy bone broth or vegetable broth high in mineral content.
It’s a vehicle for powerful spices and herbs that are anti-inflammatory and immune-boosting. These spices and herbs also challenge our taste buds making us more willing to eat healthy foods and therefore less likely to crave unhealthy ones.
You can make a lot of it and it’s easy to throw into a thermos or heat up at work, and you can easily freeze anything you didn’t use for future use.
Here is a sweet potato soup. You can blend it or not – I’m a fan of half blending soup so it’s creamy but has some texture. Without texture I would feel like I didn’t eat…
Ingredients
1T Olive, avocado or coconut oil, butter or ghee
1 Onion, chopped
Garlic, minced
Sweet potato, diced
Broth, option to add canned coconut milk
Kale or other DLG
Salt
Curry powder
Opt: Fresh turmeric
Other optional toppings (see below)
Instructions
Put soup pot on medium-low heat
Sautee onions in olive oil until caramelized. Stir frequently.
Add garlic for a couple stirs
Add broth (and coconut milk for creamier version) and chopped sweet potatoes
Bring to a boil and then down to simmer, cover
Test sweet potatoes in ~15 mins to see if it's done.
If you'd like to blend, allow this to cool slightly before blending. If not, add chopped kale, cover, and cook for a few more minutes for kale to wilt
If blending, blend away and then add back to pot and bring back up to temp (I added kale here)
Garnish possibilities: pumpkin seeds, cilantro, dollop of yogurt, drizzle of tahini, green onions. To make a full meal, use this as a base for a whole grain (easy to toss in leftover rice or quinoa) or toss a fried or poached egg on top. You can also add beans or chicken.