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Dr. Tamara Darragh

Creamy Sweet Potato & Kale Soup (GF, DF)

This delicious gluten & dairy free soup is loaded with antioxidants, healthy fats and anti-inflammatory herbs. It's perfect on a cool day. Be sure to source organic as available.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 3 medium sweet potatoes peeled and chopped
  • 1 medium sweet onion chopped
  • 1 clove garlic minced
  • 1 TBS ginger root minced
  • 1 red pepper chopped
  • 3 stalks celery chopped
  • 5 cups chicken, vegetable or beef broth
  • 1/4 tsp sea salt or Herbamare
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp turmeric root dried
  • 2 TBS coconut oil
  • 1 can coconut milk (full-fat) BPA-free can
  • 1 bunch kale de-stemmed & thinnly sliced (~5-6 cups)
  • 1 cooked rotisserie chicken meat pulled from bone & chopped

Equipment

  • Large Soup Pot

Method
 

  1. In a soup pot, add coconut oil, heat on medium
  2. Add onions, garlic, ginger, celery, and sweet potatoes to the pot and let cook until onions are softened, ~10 minutes
  3. Add sweet pepper, broth, sea salt, black pepper and turmeric, bring to a boil, then turn down to low, cover and let simmer for 15 minutes
  4. Add coconut milk, kale and chicken, allow to simmer for another 15 minutes
  5. Soup is ready when thoroughly heated and all vegetables are soft.
  6. Serve alone or over quinoa or brown rice