The Local Ladle

Sweet Potato Soup with Brussles Sprout & Kale Chips

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Sweet Potato Soup with Brussels Sprout & Kale Chips

Prep Time: 10 minutes

Cook Time: 30 minutes

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INGREDIENTS 

Sweet Potato Soup: 

  • 1 1/2 cups coconut milk (13.5 ounce can)
  • 2 Large Sweet Potatoes
  • 2 tbsp of Coconut Oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly-grated nutmeg
  • 2 cloves garlic, chopped
  • Salt & pepper to taste

Kale & Brussels Sprouts Chips: 

  • 2 cups of kale
  • 2 cups of Brussels Sprouts
  • Olive Oil
  • Salt & Pepper

INSTRUCTIONS

Sweet Potato Soup: 

  1. Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add garlic and cook for  minute.
  2. Add sweet potatoes, coconut milk, cinnamon and nutmeg; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
  3. Working in batches, puree soup in blender or food processor until smooth; return to pot. Or use an immersion blender to puree directly in the soup pot.
  4. Add salt & pepper to taste.

Kale & Brussels Sprouts Chips: 

  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Peel the individual leaves from each Brussels sprouts. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.

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