Kale & Sweet Potato Soup

An Autumn soup for an Autumn day.  Packed with seasonal veggies with added protein on top, this kale and sweet potato soup is easy to throw together for a quick healthy meal.

Serves 2 / calories per serving =391 cals

Macros per serving:

  • FAT – 18g
  • CARBS – 42g
  • PROTEIN – 18g

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Ingredients:

  • 250g sweet potato, cubed
  • 200g white cabbage, shredded
  • 100g carrot, diced
  • 50g kale
  • 1 tbsp tomato paste
  • 4 eggs
  • 1 tbsp olive oil
  • 1 chicken or vegetable stock cube
  • salt and pepper
  • 900 ml water
  • 1 glove garlic, crushed
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 small red chilli (if desired)

How to cook:

  1. In a large saucepan heat the olive oil over a medium heat and fry off the, garlic, chili rosemary and thyme for a few minutes to release the aromas before adding the onion and carrot. Continue to stir for 5 mins until the onion starts to soften.
  2. Add the sweet potatoes, cabbage and tomato paste, mixing to cover all the veg in the paste.
  3. Dissolve stock cube in 900ml of boiling water and add to the vegetables, bring to the boil and then leave to simmer for around 20-30 mins until the sweet potato is cooked through.
  4. Towards the end of the cooking time, add Kale to the pan to wilt down in the remaining 10 minutes.
  5. Meanwhile, poach the eggs in boiling waters with added vinegar, which helps to keep the eggs together in the water.
  6. Season the soup with salt and pepper then serve immediately with the poached eggs on top.

Enjoy.

 

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