Servings: 3 Servings
Kale & Artichoke Soup
Creamy kale and artichoke soup is PACKED with flavor and tons of nutrients!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- ½ white sweet potato or 1 red potato chopped into ½” pieces, 1 cup
- 2 cups artichoke hearts**
- 32 ounces low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 cups tightly packed kale leaves stems discarded
- Pinch cayenne pepper
- Pinch ground nutmeg
- Salt to taste
Instructions
- Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 8 to 10 minutes.
- 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.
- Strain the soup into the same pot you used for cooking in order to catch the strands of artichoke hearts.
- If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
- Serve with crusty bread and a drizzle of oil on top.
Notes
*You can also use regular olive oil plus 4 cloves of garlic. Saute the garlic with the onion **Artichoke hearts are available fresh in many delis and they are typically marinated in oil and garlic, which is what I used. You can also use canned or frozen artichoke hearts.
Nutrition
Serving: 1of 3, Calories: 312kcal, Carbohydrates: 40g, Protein: 14g, Fat: 12g, Fiber: 16g, Sugar: 10g