Go Back
4.5 from 4 votes
Kale & Artichoke Soup | www.theroastedroot.net
Kale & Artichoke Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Author: Julia
Ingredients
Instructions
  1. Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 8 to 10 minutes.
  2. Add the sweet potato and continue cooking until sweet potato is soft, stirring frequently.
  3. Add the artichoke hearts, chicken broth, cayenne, nutmeg and salt and bring to a boil.
  4. Reduce heat and simmer 10 minutes.
  5. Add the kale leaves and cover the pot until kale leaves have wilted, about 1 minute.
  6. Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
  7. Strain the soup into the same pot you used for cooking in order to catch the strands of artichoke hearts.
  8. If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
  9. Serve with crusty bread and a drizzle of oil on top.
Recipe Notes

*You can also use regular olive oil plus 4 cloves of garlic. Saute the garlic with the onion **Artichoke hearts are available fresh in many delis and they are typically marinated in oil and garlic, which is what I used. You can also use canned or frozen artichoke hearts.