Kale and Sweet Potato Soup with Cheese Croutons
- prep time 15 min
- total time 40 min
- serves 8
1 Tbsp (15 mL) olive oil
1 onion, chopped
1 sweet yellow or red pepper, chopped
3 clove garlic, minced
6 cup (1.5 L) vegetable broth
1 can (28 oz/796 mL) diced tomatoes
4 cup (1 L) peeled and chopped sweet potatoes (about 2 potatoes)
1 tsp (5 mL) salt
½ tsp (2 mL) paprika
¼ tsp (1 mL) hot pepper flakes, optional
6 cup (1.5 L) finely chopped deveined fresh kale
¼ cup (60 mL) chopped fresh dill
1 tsp (5 mL) lemon juice
1 small baguette, cut into 24 1/2-inch (2 cm) thick slices
4 oz (125 g) Black Diamond Marble Cheese, thinly sliced
1. In a large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic, stirring often, until softened, about 5 minutes.
2. Add broth, tomatoes, sweet potatoes, salt, paprika and hot pepper flakes, if using; bring to a boil. Reduce heat, cover and simmer until potatoes are almost tender, about 10 minutes.
3. Add kale; cook until tender, about 5 minutes. Stir in half of the dill and the lemon juice.
4. Meanwhile, arrange baguette slices in single layer on baking sheet; broil, watching closely, about 8 inches (20 cm) from heat until toasted, about 1 minute. Remove tray; turn slices over, and cover with cheese, trimming to fit on top of each baguette slice; return to oven and broil until bubbly, about 1 minute.
Ladle soup into bowls; top each with two or three pieces of cheese-topped baguette and sprinkle with remaining dill.
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