This hearty soup makes me feel warm and cozy inside + it’s packed with life-giving nutrients. Sweet potatoes are an excellent source of Vitamin A, B, and dietary fiber, helping digestion and nutrient absorption. Leafy greens for immunity, spices for inflammation, beans for extra protein, celery/garlic/onion/lemon for a boost in antioxidants and cleansing…it’s one super charged soup that is a meditation to cook and a joy to serve and eat!
1 large sweet potato, chopped in 1″ chunks
1/2 bunch kale, chopped
1 yellow onion, diced
4 celery stocks, chopped
6 cloves garlic, minced
1 cup cherry tomatoes, sliced in halves
1 can or 12 oz of White Cannellini Beans (cooked)
2 tbsp “Simply Organic” adobe seasoning (organic sea salt, garlic, onion, oregano, bay leaf, turmeric)
Coconut Oil (or oil of choice)
Chop all ingredients and set them aside. In a large pot, add 2-3 heaping tbsp of cooking oil and turn to medium heat. Add garlic and onions and sauté until tender (about 3-4 minutes). Add adobe seasoning and stir until it makes a thick paste. You may need to add a little water if mixture is dry. Add sweet potatoes and stir. Pour a small amount of filtered water ~ enough to barely cover the top of the potatoes. Stir, cover on low/med heat for about 20 minutes.
Continue to add veggies in order of cooking time needed and add enough water to barely cover the top: 1st squash, celery, and then tomatoes (save kale for end). Add beans. Continue to stir and let simmer until veggies are cooked to desire. For a thicker broth, puree 2 ladles of soup in a blender and pour back into the soup. Just before serving, add kale and lemon juice. Voila!