Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™
Ingredients
- 4 tablespoon olive oil divided
- 1 small shallot minced
- 3 cloves garlic peeled
- 1 bunch Siberian kale rib removed and chiffonade
- 2 cup sweet potatoes peeled and cubed
- 3 cups veggie stock
- ½ cup heavy cream or full-fat coconut milk
- kosher salt to taste
- Fresh cracked black pepper, to taste to taste
- 1 bunch scallions sliced, for garnish
Servings:
Units:
Instructions
- Pre-heat oven to 400 degrees
- Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
- Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
- Fold in kale, followed by the roasted sweet potatoes and garlic cloves
- Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
- Blend soup with immersion blender or in blender until smooth
- Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
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