Light, yet seemingly hearty, this one-pot simple, simple vegetable soup is packed with immune boosting Vitamin A, and belly filling protein and fiber. Perfect for those cooler nights and chilly work-day lunches. I serve my Mashed Sweet Potato and Kale Soup over ½ cup brown basmati rice or quinoa, topped with 2 tablespoons raw sunflower seeds.
large (about 2 pounds total) sweet potatoes, peeled and rustically cubed
kale, destemmed and roughly chopped
salt & pepper to taste
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat. Add onion, garlic, thyme, and bay leaf and sauté, stirring frequently, until onion has just softened, but not browned (about 4 minutes). Add sweet potato, kale, and water, then bring to a boil. Cover pot, reduce heat to low, and allow soup to simmer for 15-20 minutes, or until sweet potatoes are completely soft.
Remove from heat, remove bay leaf, then using a vegetable masher or strong fork, mash the sweet potato into a lumpy soup. Season with salt & pepper and enjoy!