Fall Sweet Potato & Kale Soup
The temperature sure has dropped around here, (in the 30's at night) and when its cold outside nothing sounds better than a cozy bowl of homemade soup. Late fall is also full of all sorts of vitamin packed vegetables that taste so yummy together. Leafy kale, sweet potatoes, beautiful squash and hearty root vegetables like potatoes, carrots, and turnips.
Here's a recipe I came up with after a trip to the store where I had filled my cart with autumn's abundance. Best of all its super easy, and good for you. Yay to simple, and healthy!
I paired this soup with some fresh baked rosemary biscuits.
3 tbsp olive oil
6 cloves garlic, minced
1 medium onion, chopped
2 carrots, finely diced
3 celery stalks, chopped
3 small sweet potatoes, cubed
4 ounces kale, stripped from stems
6 cups vegetable stock
1 cup cooked lentils
1/4 tsp ground pepper
1. Sautee onion, carrots and celery until slightly softened 5 to 8 minutes, then add garlic. Sautee a minute more.
2. Add the vegetable broth and bring to a boil.
3. Next add the sweet potato and simmer until sweet potato is softened.
4. Add in the lentils and kale and turn off heat to allow kale to wilt. Season with salt and pepper to taste.
Garnish with a little shredded Parmesan cheese!