Description
A comforting and creamy soup made with sweet potatoes, kale, and wild rice, perfect for chilly evenings.
Ingredients
Scale
- 2 Sweet Potatoes, diced
- 2 cups Kale, chopped
- 1 cup Wild Rice
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 cup Cream or Coconut Milk
- 1 tsp Thyme, fresh or dried
- 1 tsp Rosemary, fresh or dried
- 2 tbsp Olive Oil
Instructions
- In a large pot, sauté chopped onion and minced garlic in olive oil over medium heat until translucent, about 5 minutes.
- Add diced sweet potatoes and sauté for another 5 minutes until they start to soften.
- Pour in vegetable broth and bring to a boil. Add wild rice, cover, and reduce heat to simmer for 40-45 minutes.
- Stir in chopped kale and simmer for an additional 5-10 minutes until the kale wilts.
- Use an immersion blender to puree a portion of the soup, leaving some texture.
- Return the pureed soup to the pot, mix in cream or coconut milk, and heat through. Adjust seasoning with salt and pepper.
Notes
For a vegan version, use coconut milk and ensure the broth is vegetable-based. This soup pairs well with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: sweet potato soup, kale soup, wild rice soup, creamy soup, vegetarian soup