Trust me on this one, you will crave this bright, tart, and oh-so-cozy soup. It is meatless, but what it lacks in the meat department it makes up for in flavor, lightness, and the satisfaction that you are eating something entirely (really) beneficial for you.
This is my cold weather want-to-wear-my-tightest-jeans soup. And as you know, I don't go in for diets. However, some days I want to eat lighter because I've been eating heavy foods, and I just go with what my body is telling me- intuitively. Some days I want heavy, creamy, cheesy, carb-y food. Some days it's salads and veggies and soups. Che sera, sera.
*This recipe can be made vegan by using a vegetable broth or vegan broth base by Orrington Farms.
This recipe is easily doubled to feed 6-8 people.
Notes: Olive oil is extra-virgin. Chicken broth is low-sodium.
LEMONY SWEET POTATO & KALE SOUP
Ingredients: 2 tbsp. olive oil, 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, 1/2 tsp. sea salt, 1/2 tsp. pepper, 2 bay leaves, 1 1/2 cups peeled and diced sweet potato, 4 cups chicken broth, 1 cup shredded kale, 1 tsp. ground turmeric, zest and juice of 1 lemon.
1. Heat olive oil over medium-high heat until glossy. Add chopped onion, carrot, celery, salt and pepper. Cook, stirring regularly until onion is translucent and browning--about 5 minutes.
2. Add bay leaves and diced sweet potato. Pour over chicken broth. Bring to a boil, then turn down to simmer until potatoes are tender, about 10 minutes.
3. Add kale, turmeric, lemon zest and lemon juice to soup. Stir and cook another 5 minutes or so, before serving.