Sweet Potato Soup and Kale Chips

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2 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Yields: 1-1/3 cups soup and a few kale chips per serving
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
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Sweet Potato Soup and Kale Chips
Ingredients
1 1/2
pounds sweet potatoes, peeled and cut into 2-inch chunks
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
2
carrots, cut into 2-inch pieces
1
leek, thinly sliced
4
cloves garlic, minced
1
canned chipotle chile peppers in adobo sauce
1
tablespoon grated fresh ginger
4
cups low-sodium vegetable broth
1
recipe Kale Chips
 
Light sour cream
Directions
  1. In a 3 1/2- or 4-quart slow cooker combine sweet potatoes, garbanzo beans, carrots, leek, garlic, chile peppers, and ginger. Stir in broth. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Cool mixture slightly.
  2. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return all of the blended mixture to the slow cooker. Serve with Kale Chips and sour cream.
Kale Chips
Ingredients
2
cups torn stemless kale leaves
1
tablespoon olive oil
1/4
teaspoon salt
Directions
  1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place kale leaves on the prepared baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 20 to 25 minutes or until crisp.
Nutrition Facts (Sweet Potato Soup and Kale Chips)
    Per serving:
  • 258 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 3 mg chol.,
  • 523 mg sodium,
  • 49 g carb.,
  • 9 g fiber,
  • 12 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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