Fall Sweet Potato Soup

This soup is super comforting and hearty. It’s so warming and flavorful, which makes it perfect for this time of the year. It’s a soup that can easily be enjoyed on a Sunday as well as holiday family gatherings.

Yield: 4 servings

Prep time: 10 mins

Total time: 55 mins

 

 

 

Ingredients:

·      4 ounces pancetta, diced

·      1 tablespoon unsalted butter

·      1 sweet onion, diced

·      1 tablespoon of minced garlic cloves

·      ½ teaspoon salt

·      ½ teaspoon pepper

·      ¼ teaspoon ground sage

·      ¼ teaspoon freshly ground nutmeg

·      ½ cup chopped carrots

·      3 cups chopped sweet potato, about 1 inch in size

·      5 cups of chicken stock

·      ⅓ cup cream (of your choice, options: half and half or coconut cream/milk)

·      2 cups chopped kale (Tuscan is preferred)

·      3 tablespoons roasted salted sunflower seeds, for topping

 

Instructions:

1.    Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.

2.    Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes.

3.    Stir in the carrots and sweet potato, tossing everything to combine.

4.    Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes.

5.    Cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes soften.

6.    Stir in the cream. Taste the soup and season to adjust flavor. Simmer the soup for another 10 minutes.

7.    Plate and serve with the pancetta and sunflower seeds as topping.