It's feeling like soup weather these days, and nothing warms the tummy more than one of our favorites—sweet potato kale soup (see recipe below). Sweet potatoes and kale are two of the most nutritious vegetables. Kale is loaded with phytonutrients that protect against cancers. It’s also rich in fiber, calcium, manganese, copper, and vitamins A, C, B6, and E. Sweet potatoes are rich in vitamin A and C, a good source of fiber, calcium, iron, and thiamine, and a source of beta-carotene. Put kale and sweet potatoes together and you’ve got delicious nutrition!
Besides sweet potatoes and kale this week, our farm stand offers salad mix and romaine, arugula, red and golden beets, red raspberries, garlic, onions, sweet and poblano peppers, green onions, cilantro, summer squash and zucchini. We also still have tomatoes, though they're definitely winding down. And we have strawberry and red raspberry jam.
Sweet Potato Kale Soup
1–2 tbsp. olive oil
1 large onion, chopped
1 tsp. salt
¼ tsp. pepper
¼ tsp. crushed red pepper (opt.)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (opt.)
5 cups peeled, chopped sweet potato
2 cups water
1 quart chicken or vegetable stock
1 bunch kale, washed and torn
1 can cannellini or white beans, drained and rinsed
Heat oil in a large soup pot; add onion and sauté. Add seasonings and garlic. Then add the sausage and cook until lightly browned. Add sweet potato, water, and broth; bring to a boil. Reduce heat and simmer for 8 minutes. Gradually add kale and cook until tender. Stir in beans and heat thoroughly.
