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Kale & Sweet Potato Soup
A hearty, warming lunch from your Week 4 FareRx bag - about 35g carb and 6g protein per serving (USDA-estimated).
28 min
Total
1
Serves
Easy
Effort
Per serving
175
Cal
6g
Protein
35g
Carbs
6g
Fiber
13g
Sugar
2g
Fat
0g
Sat Fat
170mg
Sodium
830mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
The sweet potato carries the carbs - keep it modest and let the kale add fiber and volume. Stir in beans or tuna for protein to round it out.
Ingredients
- •1 cup tomato-basil soup
- •1/2 cup diced sweet potato
- •1 large handful kale, chopped
From your pantry: olive-oil.
Method
- 01
Warm the soup and add the sweet potato; until tender.
- 02
Stir in the chopped kale and cook 3-4 minutes until wilted.
New to this? Step-by-step guides
Dietitian’s notes
- →Simmer the diced sweet potato in the soup until just tender so it holds its shape.
- →Add the kale near the end so it stays bright green and tender.
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