Another soup is born!
I love soups, plus it’s raining here today, so I wanted something easy and warm. A meal that I could wrap my hands around to keep warm. This was a perfect soup to accompany the weather and my geek day. I’ve been on the computer most of the day, setting up my Instagram account and playing with my phone linking everything together with all the social media outlets. All this stuff takes time and I’m glad to finally be done. It was time well spent as this is a new experience for me as I grow the blog. You are more than welcome to join me if you like to see what else is going on in my kitchen, as well as out and about in the big wide world.
Now, about this soup. It’s great for its healing, relaxing, warming and flavorful qualities. All the vegetables and spices come together so well. The sweet potatoes and sun-dried tomatoes, add a nice sweetness to the soup. If you don’t care for sweet potatoes, feel free to use gold, red, purple or blue potatoes. This is a perfect hearty and nutrient dense soup for those cool afternoon days and chilly nights. It was so good and filling!
(recipe updated 9/15/17)Print
WINTER POTATO, WHITE BEAN & KALE SOUP
- 2 large sweet potatoes, cut into 1/2 inch cubes (or use your favorites)
- 1 tablespoon grapeseed or olive oil or 1/4 cup water (for water saute)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
- small handful sun-dried tomatoes, chopped
- 4 – 5 cups vegetable broth or water (or combo)
- 2 teaspoons herbes de provence or thyme
- 3 or 4 handfuls kale, chopped (I used tuscan)
- 2 tablespoons nutritional yeast
- mineral salt & fresh cracked pepper, to taste
In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.
Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes…just until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve with crusty bread and a light dusting of almond parmesan.
Makes 4 – 6 servings
Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference.
Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself!