Wayne and I recently took a few days off and ran over to Daytona Beach for a little rest and relaxation. We had a wonderful time and decided to run up to the Saint Augustine to "inspect" Anastasia State Park for a future camping trip.
While we were in the area we decided to try a raw vegan restaurant we had heard about with rave reviews. Wayne ordered the only "cooked" item on the menu, sweet potato and kale soup. The food was wonderful and I purchased their cookbook. However the sweet potato/kale soup recipe was not in the book and our waitress was unwilling to give me any hints on the ingredients.
I decided to try to duplicate it using my own ingredients. This recipe is the result and it's pretty close but I like mine better. I hope you enjoy it too!
2 large sweet potatoes, peeled and cut into chunks
1 C. celery, diced
3 C. kale, finely chopped
1 C. sweet onion, chopped
2 C. vegetable broth
Salt/Pepper to taste
Thyme, several fresh sprigs or 1/2 tsp. dried
Place sweet potatoes, celery and onions in a heavy sauce pan and cover with water. Add salt and pepper to taste and the thyme.
Cover pot and simmer until potatoes and soft. Remove from heat and allow to cool slightly. Place the sweet potato mixture in a blender and puree until smooth. (Only fill the blender half full and blend in batches.)
When the potato mixture is blended add the vegetable broth and the chopped kale. Cook over low heat until kale is tender. Adjust seasonings and enjoy!
