White Bean, Kale & Sweet Potato Soup

For as much as I love Christmas, as soon as it’s over I start thinking about cleaning things up, freshening up my space, eating lighter foods and making goals for the new year. Do you get that way, too?! My first step is always to transition away from the heavier, richer comfort food of the season to lighter, more flavorful choices. This is never a conscious decision- it’s more like a craving every year! The other day, my craving was for this amazing soup...you should give it a try!

White Bean, Kale & Sweet Potato Soup

1 small yellow onion, diced

1 tablespoon grated fresh ginger

2-3 drops Ginger essential oil

1 tablespoon olive oil

3 stalks celery, diced

1 large sweet potato, peeled and diced

3 cups great northern beans, rinsed

3 tablespoons mirin

1 bunch kale, chopped

vegetable stock

pinch of ground nutmeg

sea salt and fresh ground black pepper

toasted sesame seeds

In a large Dutch oven over medium heat, sauté onion and ginger in olive oil until soft (about 3 minutes). Add celery, sweet potatoes, beans and mirin and stir. Add kale and enough vegetable stock to cover all ingredients by one inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes (to cook potatoes through and allow flavors to develop). Season to taste with nutmeg, salt, pepper and Ginger essential oil. Serve topped with toasted sesame seeds.

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