This soup is a twist on one of my favorite soups on my recipe site. Creamy and a little spicy, this soup will quickly become a favorite of yours too.
1 teaspoon canola oil
3 tablespoons chopped chives
1 clove minced garlic
1 red bell pepper, chopped
1 jalapeno, seeded and diced
1 sweet potato, diced
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup sunflower seed butter
4 ½ cups broth
1 teaspoon paprika
2 teaspoons ground cumin
¼ teaspoon ground cayenne
1 (15 ounce) can white beans, drained and rinsed
2 large handfuls of kale, stemmed and roughly chopped (about 2 loosely packed cups)
Heat oil in a large pot or Dutch oven over medium heat. Add the chives, garlic, bell pepper, jalapeno, sweet potato, salt, pepper and ½ cup of broth. Increase the heat to medium high and bring to a light boil for about 5 minutes. Add the salt and pepper.
In a medium bowl, combine the sunflower seed butter and 1 cup of the broth. Stir until creamy and smooth. Add this mixture, the remaining broth, paprika, cumin, and cayenne to the large pot.
Cover the pan and bring the entire dish to a boil. Reduce the heat to low and simmer for 10 minutes. The sweet potatoes should fall off the fork when pierced.
Remove the lid and add the drained white beans and add the kale to the soup mixture. Stir to combine until the greens are wilted and serve.
Tips for storage: Store in a sealed container in the refrigerator for 3-4 days.
Tips to save time: Chop vegetables ahead of time.
- Category: soup
- Method: stove top
- Cuisine: winter
Keywords: soup, sweet potato, sunflower seed butter, stew, winter recipe, easy dinner, one pot meal, allergy free