You are here: Home » Recipes » Kale n’ Almond Sweet Potato Soup Kale n’ Almond Sweet Potato Soup Recipe by amiejo Yield 4 Prep 10 mins Cook 20 mins PrintEmail Ingredients 2 large sweet potatoes1 cup Brussels Sprouts2 cups fresh kale, roughly chopped1/3 cup almonds1 can olives, drained1 cup plain Greek yogurt1 avocado, peeled, pitted and cored1 teaspoon chili powder1/2 teaspoon sea salt1/4 teaspoon freshly ground white pepper Instructions 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. Enjoy!