Sweet Potato Soup and Kale Chips
Instead of croutons or crackers, top this slow cooker sweet potato soup with a handful of crunchy kale chips.
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Sweet Potato Soup and Kale Chips
Directions
- 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.
- 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
Directions
- 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 ,
- 4 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 3 mg chol. ,
- 523 mg sodium ,
- 49 g carb. ,
- 9 g fiber ,
- 12 g sugar ,
- 7 g pro.
Reviews (1)
Sandra
1835 Days Ago
Really tasty. Tried using Greek yoghurt instead of sour cream for garnish, but had to agree with son that it was better with the sour cream.
Will definitely be making again.
Will definitely be making again.