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🍽️ Creamy Sweet Potato and Kale Soup

302 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 carrots
• 400 g sweet potatoes
• 150 g celeriac (1 piece)
• 2 tbsp olive oil
• salt
• chili powder
• 1 l vegetable broth
• 200 g kale
• 40 g pecans
• 200 g yogurt (1.5% fat)

Instructions

1. 1. Peel the onion, garlic, carrots, sweet potatoes, and celery.
2. 2. Thoroughly wash the peeled vegetables.
3. 3. Dice the onion, garlic, carrots, sweet potatoes, and celery into small cubes.
4. 4. Heat the oil in a large pot.
5. 5. Add the diced vegetables to the pot.
6. 6. Sauté the vegetables over high heat for 2 to 3 minutes.
7. 7. Season the vegetables with salt and chili powder.
8. 8. Pour the broth over the vegetables.
9. 9. Simmer the soup over low heat for about 20 minutes.
10. 10. Wash the kale thoroughly.
11. 11. Remove the tough stems from the kale.
12. 12. Bring water to a boil and add some salt.
13. 13. Blanch the kale leaves in the boiling salted water for 1 to 2 minutes.
14. 14. Drain the kale.
15. 15. Shock the kale with cold water.
16. 16. Squeeze the kale well to remove excess liquid.
17. 17. Chop the kale roughly.
18. 18. Heat the butter in a frying pan.
19. 19. Sauté the kale in the butter over medium heat for approx. 5 minutes.
20. 20. Chop the pecan nuts.
21. 21. Puree the soup until smooth.
22. 22. Remove the soup from the heat.
23. 23. Stir 120 g of yogurt into the soup.
24. 24. Season the soup to taste with salt and chili powder.
25. 25. Fill 4 deep bowls with the sweet potato soup.
26. 26. Garnish the soup with the remaining yogurt.
27. 27. Distribute the sautéed kale over the soup.
28. 28. Sprinkle the chopped pecan nuts over the top.

Nutrition per serving

• kcal: 302
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 34 g