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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the sweet potatoes in advance. While they cook, whip up the Kale Slaw. Chop up the onions, celery, ginger, garlic and start to sauté lightly. Once the sweet potatoes are done, peel and add them to the blender with the remaining ingredients, except the garnish. Blend and return to the pot to simmer. While it simmers, serve the salad first and then enjoy the soup as the main dish with the sauté of greens on top.
Peanuts take their rightful place as a legume in this soup adding protein and delight to savory sweet potatoes. Start with the best broth you can find or prepare at home. If you make the sweet potatoes in advance this soup comes together quickly. A sauté of fresh greens is the perfect topping, but if you have fresh cilantro available use a sprinkle of it as well.
A simple marinade is massaged into the kale until it softens slightly and absorbs the dressing’s flavors. Add more veggies, dried fruit, nuts or cheeses to this salad as desired. It also softens in the fridge, so you can enjoy leftovers for a couple days or make it ahead.
