vegan, makes 6-8 cups
1 extra large sweet potato, baked, or boiled, skin removed (or two medium potatoes)
4 cups vegetable broth
1/2 cup sweet onion
2 cups kale, chopped
1/2 tsp chipotle spice (or another favorite spice to season)
salt/pepper to taste
1/4 – 1/2 cup nutritional yeast (optional) I don’t use this.
1-3 Tbsp extra virgin olive oil (optional) I don’t use this.
1. Bake and remove skin, if boiled peel skin and cut into chunks let cook for 30 minutes.
2. Add the potato and all ingredients (except the kale) to a high speed blender or food processor – puree until smooth.
3. Transfer to soup pot. Add kale and allow the hot soup to wilt the kale leaves. The kale will also help to thicken the soup. Simmer on low heat until ready to serve depending on how done you like your kale, at least 20 minutes, I go a good 35 minutes, and then let sit for 10 more. Note: You could also use an immersion blender to puree ingredients.