Sweet Potato Soup with Kale

Ingredients

• 1 onion
• 1 Garlic clove
• 2 carrots
• 400 g sweet potatoes
• 150 g knollensellerie (1 piece)
• 2 tbsp olive oil
• Salt
• chili powder
• 1 l vegetable broth
• 200 g kale
• 40 g pecan nuts
• 200 g yogurt (1.5 % fat)

Instructions

1. 1.

   Peel and dice onion, garlic, carrots, sweet potatoes, and knollensellerie.

2. 2.

   Heat oil in a pot. Sauté diced vegetables over high heat for 2–3 minutes. Season with salt and chili powder, pour in broth, and simmer on low heat for about 20 minutes.

3. 3.

   Meanwhile wash kale, strip tough stems, blanch leaves in boiling salted water for 1–2 minutes, drain, shock, squeeze dry, then roughly chop.

4. 4.

   Heat butter in a pan. Sauté kale over medium heat for about 5 minutes while chopping pecan nuts.

5. 5.

   Puree soup finely and remove from heat. Stir in 120 g yogurt. Season with salt and chili powder.

6. 6.

   Serve sweet potato soup in four deep bowls, garnish with remaining yogurt, kale, and nuts.