Sweet Potato Caldo Verde

Fall is the time to cozy up with bowls of hot soup and all things orange.  Pairing Sweet potatoes with a Caldo Verde make a hearty, nutritional soup that even the very young can enjoy.

• I throw in a dried red chili to take it up a notch and bring a slight kick to the soup, however if you have young children you can leave the chili out.

• You can also use any leafy green vegetable instead of kale like Swiss Chard, spinach or collard greens

• I always leave the skin on the potatoes because they add a source of fiber and nutrition

• Since this soup is pureed you can chop most of the vegetables roughly, no need to dice or be neat.  Only the Kale needs to be cut into fine slivers so it blends well into the soup and adds a nice consistency.

 Ingredients

2 tablespoons olive oil or other oil
About 4 cups of roughly chopped sweet potatoes with skin
1 large onion or 2 small
6 large cloves garlic, peeled and crushed
1 red dried chili
2 teaspoons salt (or to taste)
1/4 teaspoon black pepper
8 cups of vegetable stock
1 bunch kale washed and shredded or finely slivered

Method

Wash the potatoes well

Roughly chop the potatoes with the skin on

 I used one large red onion that I had in the house

 Roughly slice the onion

Peel and crush the garlic using the flat side of a knife

 Heat the oil in the pot of the electric cooker or pan.  When hot add the onions and garlic and chili.  Stir till the onions are translucent.

Add the potatoes and stir to mix well

 Add the stock and close the pressure cooker and time for 10 minutes or use the soup button on the appliance.  If using a stove top, let it cook till the potatoes are soft.

 While the soup is cooking wash the kale and chop into slivers or shred with a knife. Remember to discard the large stem or vein between the leaf. Keep aside.

 When the potatoes are cooked you can blend it with an immersion blender right in the pot.  Otherwise wait till it is cool and puree in batches in a blender or food processor. Return the soup to the pot if you removed it to blend the vegetables.  Heat the soup to boiling and then add the kale. The hot liquid helps the greens retain their vivid green color.

 Stir well and close the pressure cooker and turn on for another 5 minutes.  If using a stove top cook till the kale is cooked and palatable.

Give it a good stir and serve with croutons, fried onions, or crushed flavored crackers. If you omitted the chili then add a drop of hot sauce individually as preferred.  Bon Apetit !

Approximate nutritional value per 1 cup serving

10 Servings

Amount Per Serving

• Calories 114.7
• Total Fat 3.1 g
• Total Carbohydrate 20.1 g
• Dietary Fiber 3.7 g
• Protein 2.2 g