Kale & Artichoke Soup

By tulawdog

Ingredients

• 2 tablespoons garlic-infused olive oil (such as Devo)*
• 1 large yellow onion, chopped
• 1/2 white sweet potato or 1 red potato, chopped into 1/2” pieces
• 2 cups artichoke hearts**
• 32 ounces chicken broth
• 1 cup unsweetened almond milk
• 2 cups tightly packed kale leaves, stems discarded
• Pinch cayenne pepper
• Pinch nutmeg
• Salt to taste

Preparation

Step 1

In a large pot or Dutch oven, sauté onion in olive oil until it begins to turn transluscent.
Add the sweet potato and continue cooking until sweet potato is soft, stirring frequently.
Add the artichoke hearts, chicken broth, cayenne, nutmeg and salt and bring to a boil.
Reduce heat and simmer 10 minutes.
Add the kale leaves and cover the pot until kale leaves have wilted, about 1 minute.
Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
If the soup needs to be re-heated, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature.
Serve with crusty bread and parmesan cheese on top.