Sweet Potato Soup and Kale Chips

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Sweet Potato Soup and Kale Chips

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds sweet potatoes, peeled and cut into 2-inch chunks

  • 1

    15 ounce cangarbanzo beans (chickpeas), rinsed and drained

  • 2

    carrots, cut into 2-inch pieces

  • 1

    leek, thinly sliced

  • 4

    clovesgarlic, minced

  • 1 - 2

    canned chipotle chile peppers in adobo sauce

  • 1

    tablespoon grated fresh ginger

  • 4

    cups low-sodium vegetable broth

  • 1

    recipeKale Chips

  • Light sour cream

Directions

1. In a 3 1/2- or 4-quart slow cooker combine sweet potatoes, garbanzo beans, carrots, leek, garlic, chile peppers, and ginger. Stir in broth. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Cool mixture slightly. 2. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return all of the blended mixture to the slow cooker. Serve with Kale Chips and sour cream. Kale Chips Ingredients2 cups torn stemless kale leaves 1 tablespoon olive oil 1/4 teaspoon salt Directions 1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place kale leaves on the prepared baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 20 to 25 minutes or until crisp. Nutrition Facts (Sweet Potato Soup and Kale Chips) Servings Per Recipe 6, cal. (kcal) 258, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 49, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 9, sugar (g) 12, pro. (g) 7, vit. A (IU) 22546, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 81, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 523, Potassium (mg) 788, calcium (mg) 131, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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