Kale n’ Almond Sweet Potato Soup
Prep 10 mins
Cook 20 mins Ingredients
2 large sweet potatoes cup 1 Brussels Sprouts cups 2 fresh kale, roughly chopped cup 1/3 almonds can 1 olives, drained cup 1 plain Greek yogurt 1 avocado, peeled, pitted and cored teaspoon 1 chili powder teaspoon 1/2 sea salt teaspoon 1/4 freshly ground white pepper
Preheat oven to 325 degrees F.
Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet; bake for 20 minutes or until very tender.
Meanwhile, steam kale and Brussels Sprouts on the stove top in a medium sized pot, covered. Drain; set aside to cool.
Remove from oven; set aside to cool.
Cut sweet potatoes into 1/2 inch pieces. Add to a food processor along with all other ingredients; pulse until smooth.
Transfer to serving bowls.
Serve at room temperature or chilled.
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