Beet & Sweet Potato Soup
1/2 yellow onion, diced
3 cloves garlic, minced
3 beets, cubed1 1/2 sweet potatoes, cubed
Small red potatoes (as many as you'd like), quartered
Olive Oil
4 cups chicken or vegetable stock
1/2 cup vinegar (I used both white and cider vinegar)
1/2 bunch of kale
Bay leaf
Salt & pepper to taste
Low-fat sour cream for garnish
- Cook the onion and garlic in olive oil in a large stock pot over medium heat, until onion is softened.
- Add sweet potatoes, beets, and potatoes and cook for a few minutes.
- Add chicken/vegetable stock, vinegar, and bay leaf and simmer 30 minutes. Taste broth and add salt and pepper to taste.
- Add kale and cook for 3-5 minutes, until kale is slightly wilted.
- Serve soup garnished with sour cream.
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