Kale-rabi and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Coconut Oil, 1 TbspOnions, raw, 1 cup, choppedKohlrabi, 4 cup, cubedSweet potato, 4 cup, cubesKale, 2 cup, choppedCarrots, raw, 2 cup, choppedGarlic, 6 clovesGinger Root, 12 tsp, chopped fineVegetable (or other) Broth, 32 fl ozWater, tap, 24 fl ozSalt, 1 tbspWhite Pepper,2 tsp
Sautée onion in coconut oil until translucent. Add rest of veggies and sautée for about 10-15 minutes. Add broth and bring to a boil. Cover and simmer on medium until all vegetables are soft (carrots were last to get soft when I made this). Turn off heat and let cool slightly. Transfer to food processor in batches and puree--BE CAREFUL as hot liquids will expand. If using a blender, put a towel over the top for safety! Transfer batches back to pot or to new pot. Add water and bring back to a simmer. Add salt and white pepper, or other spices of your choice to taste. I forgot to try this, but you could add some Bragg's Aminos after taking it off the heat for some added goodness, or a swirl of yogurt on the top. Enjoy!
Serving Size: makes approximately 8 dinner-sized bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user TREADPATH.
Serving Size: makes approximately 8 dinner-sized bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user TREADPATH.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 2.5 g
- Cholesterol: 2.5 mg
- Sodium: 1,407.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.7 g
- Protein: 4.0 g
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