Kale n’ Almond Sweet Potato Soup

brussels sprouts

I’ve been talking about this soup for quite some time now.

And many of you have inquired about it.

So, here it is.

My latest creation.  A soup that can be enjoyed anytime of the day, anytime of the year.

It all started with a simple grocery shoppin’ trip to Zabars here in Manhattan where I came across the most beautiful Brussels sprouts and sweet potatoes.  I picked ‘em up, tossed ‘em into my basket and scurried home with a soup recipe brewing in my mind.

Full of heart healthy fiber, vitamins n’ minerals…this baby is sure to have your taste buds smilin’ in no time.

Enjoy!

Kale n’ Almond Sweet Potato Soup

Serves 2

Gluten-Free

Ingredients

  • 2 large sweet potatoes
  • 1 cup Brussels Sprouts
  • 2 cups fresh kale, roughly chopped
  • 1/3 cup almonds
  • 1/2 cup Greek plain yogurt
  • 1/2 ripe avocado, peeled, pitted and sliced
  • 1 tsp. agave nectar
  • 1/2 tsp. cinnamon
  • 1/6 tsp. sea salt

Directions

  1. Preheat oven to 325 degrees F.
  2. Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet; bake for 20 minutes or until very tender.
  3. Meanwhile, steam kale and Brussels Sprouts on the stove top in a medium sized pot, covered.  Drain; set aside to cool.
  4. Remove from oven; set aside to cool.
  5. Cut sweet potatoes into 1/2 inch pieces.  Add to a food processor along with all other ingredients; pulse until smooth.
  6. Transfer to serving bowls.
  7. Serve at room temperature or chilled.
  8. Enjoy!

I’m excited to announce my latest opportunity as a Foodista Food Editor, check out my latest article on Gluten-Free Eating When Traveling.

And for those of you who enjoy a cup of tea and a cup of joe, check out this adorable Duet Tea Infuser & Fresh Press Coffee Maker.  I thought this was so cute…I myself am a tea drinker, but if you’ve got a tea sipper n’ a coffee lover in your home, I’d think this would be a great lil’ gadget to have on the counter top, wouldn’t it?

 

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13 replies
    • Amie
      Amie says:

      Thank you, Amanda; greatly appreciated. It surely is amazing and I’m making another batch of it right now. I hope you enjoy it! Have a great day and thank you for your comment.
      Best,
      Amie

      Reply
    • Amie
      Amie says:

      Thanks so much, Andrea. I’m so glad you enjoyed this soup recipe and look forward to hearing how it turns out for you. Have a great day and thank you again for your comment.
      Best,
      Amie

      Reply
  1. Yui
    Yui says:

    I really envy to those who really like veggies smoothie. I love vegetable, any kind of it. But I don’t know why never like to have them in smoothies. Better having them blanch with salt and a drizzle of olive oil. If only have my friend hand a glass of veggie smoothies I would love to try it.
    How to Make Sweet Potato Fries

    Reply
      • Yui
        Yui says:

        Honey or stevia, why couldn’t I come up with this healthy sweets before? Duh! Really I never once think to add honey or stevia. Guess it’s my bad. Thank you so much Amie. You just make it easier and sweeter and healthier and much better :)
        Can’t wait to try it soon.

        Reply

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  1. [...] so apparently I’m still in Thanksgiving mode. But hey, you can have a sweet potato pie for Christmas, too, can’t [...]

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