“Telling people what they need to hear, not what they want to hear, is a key aspect of being a good leader” – John Smit
I cooked this delicious soup after my long run last Friday and it was one of the most tasty soups I have ever made. One of the most flavoursome dishes I have ever made period.
Unbelievable goodness in there with the sweet potato and kale combined. It can’t be stated enough how great for us Sweet Potato is but Kale too, so much Iron in it it really is a superfood.
The amount of Nutritious benefits from this soup are tenfold, vitamins and minerals galore whilst also getting your dose of protein and iron.
3 small/medium sweet potatoes, peeled and finely diced ( 60 Calories, 0g Fat, 40g Carbs, 1g Protein)
1 Onion, finely diced ( 40 Calories, 0g Fat, 9g Carbs, 1g Protein)
3 garlic cloves, finely diced ( 13 Calories, 0g Fat, 3g Carbs, 1g Protein)
100g Kale ( 39 Calories, 1g Fat, 1g Carbs, 3g Protein)
3 celery sticks, finely diced ( 10 Calories, 0g Fat, 1g Carbs, 1g Protein)
300ml vegetable stock with water ( 28 Calories, 0g Fat, 6g Carbs, 2g Protein)
1 tbsp olive oil ( 135 Calories, 15g Fat, 0g Carbs, 0g Protein)
1) Bring a saucepan of water to the boil. Add the finely chopped sweet potato and simmer for approximately 15-20 minutes.
2) Meanwhile, fry the onion and garlic in a tablespoon of olive oil on a high heat until golden and crispy but not burnt.
3) Once the Potato has cooked, drain using a colander and then return to the saucepan and mash with a little amount of butter and a tbsp of skimmed milk so as the mash has a creamy feel to it once you mash it.
4) Once mashed, add the vegetable stock with water, and then add a little bit more water. Bring to the boil again and then simmer on a medium heat for about 5-8 minutes.
5) Add the onion and garlic to the saucepan and continue simmering.
6) With about 5 minutes left, add the Kale and celery and then finish off the simmering.
7) Serve with some crusty bread and butter.