Kale n’ Almond Sweet Potato Soup

  • Yield 4
  • Prep 10 mins
  • Cook 20 mins


2 large sweet potatoes
1 cup Brussels Sprouts
2 cups fresh kale, roughly chopped
1/3 cup almonds
1 can olives, drained
1 cup plain Greek yogurt
1 avocado, peeled, pitted and cored
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper


  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!



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