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Kale and Sweet Potato Soup with Cheese Croutons

  • prep time 15 min
  • total time 40 min
  • serves 8
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Kale and Sweet Potato Soup with Cheese Croutons

If you swear by the wonders of kale, you’ll love this rich and comforting meal for lunch or dinner.

Vegetables, Soup, Cheese, Potatoes, Dinner, Main, Vegetarian


Directions for: Kale and Sweet Potato Soup with Cheese Croutons

Ingredients

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

Directions

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.

5.

Ladle soup into bowls; top each with two or three pieces of cheese-topped baguette and sprinkle with remaining dill.

See more: Vegetables, Soup, Cheese, Potatoes, Dinner, Main, Vegetarian