Instead of croutons or crackers, top this slow cooker sweet potato soup with a handful of crunchy kale chips.

Source: Better Homes and Gardens
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Sweet Potato Soup and Kale Chips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Sweet Potato Soup and Kale Chips)

258 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 3 mg cholesterol; 523 mg sodium. 788 mg potassium; 49 g carbohydrates; 9 g fiber; 12 g sugar; 7 g protein; 0 g trans fatty acid; 22546 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 3 mg iron;

Kale Chips

Ingredients

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Directions

Instructions Checklist
  • 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.

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Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
04/17/2013
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.