My daughter, Ginny, is the soup connoisseur in the family. In response to a reader’s request for a recipe for savory sweet potato soup, I put her to work. She put together this flavorful combination.
Savory Sweet Potato Soup
4 large sweet potatoes, peeled
6 large carrots, peeled
4 celery sticks
2 apples cored, with their skin
4 garlic cloves
2 quarts of kale
2 ½ quarts of vegetable broth
Celtic sea salt, to taste
Fresh ground pepper, to taste
Preheat oven to 400 F. Chop the vegetables and apples. Toss everything (except kale and 1 onion) with cold pressed grape seed oil and sea salt on baking sheet. Cover with foil and bake for 30 minutes. Uncover and cook an additional 20 minutes or until softened and golden. Sauté one onion in small amount of oil until tender. Add kale and continue to sauté until kale is soft and onion translucent (you can add a few tablespoons of broth to the pot to help sauté kale). Puree roasted vegetables with broth in blender until smooth. Add kale and pulse just to incorporate. Serve hot with ground pepper. This soup stores well for leftovers.
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Deborah W. Wilson
Ladies, invite your friends and come to Making a Difference in Your Corner of the World Conference February 28-March 1, 2014.
Register under “Lighthouse” and save.
Put “Lighthouse” under the group name, and the conference will refund $5 to each one who registers with this group code—after fifteen have signed up. We need fifteen to count as a group, so invite your friends to join you and the Lighthouse group. I’ll be doing two workshops and would love to see you!
Click here to here Jen Barrick’s inspiring story. She’s the daughter of the mother-daughter keynote team.
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