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.

Sweet Potato Soup and Kale Chips
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
6 hrs
Total Time:
25 mins
Servings:
6
Yield:
1-1/3 cups soup and a few kale chips per serving

Ingredients

  • 1 ½ pound 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 cup low-sodium vegetable broth

  • 1 recipe Kale Chips

  • Light sour cream

Kale Chips

  • 2 cup torn stemless kale leaves

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

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

  1. Preheat oven to 300°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 (per serving)

258 Calories
4g Fat
49g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 258
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 523mg 23%
Total Carbohydrate 49g 18%
Total Sugars 12g
Protein 7g
Vitamin C 35.4mg 177%
Calcium 131.3mg 10%
Iron 2.7mg 15%
Potassium 788mg 17%
Folate, total 80.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles