Sweet Potato Kale Soup

It's national kale day, world vegetarian day and the first day of October!!!  So many things to appreciate and celebrate on this rainy Wednesday!  In honor of today, I made sweet potato kale soup, a warming veggie combination of nutrients.  It's a great way to eat your grounding veggies, a way to get in a sweet veggie and a fabulous way to get in your greens.

To truely test out this soup, I'm going to bring it to my nanny job to see if the little boy I take care of likes it.  I'm going to serve it with grilled tofu....kids are always honest right? :)

Let's get right to the recipe!  I tossed around making this a creamy soup but I ended up using coconut water and lots of spices.

2 handful of kale cut into small pieces
2-3 small sweet potatoes
2 1/2 cups of coconut water
Salt-free seasoning
Lemon pepper
Nutritional yeast

Cut up the kale and sweet potatoes into small pieces.  I steamed the potatoes and kale before I made the soup but you can put raw veggies in the coconut water.  Pour the 2 1/2 cups of coconut water in a small pot and turn the heat on medium.  Transfer the steamed or raw veggies into the pot and keep the heat on low-medium.  Cover the soup with a lid and let the veggies cook.  Add the spices slowly, stirring the soup each time.  Add the nutritional yeast last, when you are ready to eat the soup.

Keep the soup on low heat until the veggies are done (the potatoes are soft and the kale is a bright green), add a little more spices and then turn the heat off and stir the soup.  Serve in your favorite bowl and top with nutritional yeast.  You can serve with italian bread or pitas.

This is a great soup to make on a Sunday to have for leftovers during the week.