Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
slow-cook:
6 hrs to 8 hrs(low) or 3 to 4 hours (high)
Servings:
6
Yield:
1-1/3 cups soup and a few kale chips per serving
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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; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 3mg; sodium 523mg; potassium 788mg; carbohydrates 49g; fiber 9g; sugar 12g; protein 7g; trans fatty acid 0g; vitamin a 22546IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 1mg; folate 81mcg; vitamin b12 0mcg; calcium 131mg; iron 3mg.

Kale Chips

Ingredients

Ingredient Checklist

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

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.