Sweet Potato, Kale, and Corn Chowder
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
sweet potato
7.06 oz
kale
10.59 oz
corn
33.80 fl oz
vegetable broth
3.53 oz
onion
2 cloves
garlic
2 tbsp
olive oil
1 tsp
Salt
1 tsp
Pepper
1 tsp
Thyme
1.00 piece
Bay leaf
8.45 fl oz
heavy cream
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.
Step 2
Add sweet potatoes, kale, corn, vegetable broth, salt, pepper, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
Step 3
Remove bay leaf from the pot. Use an immersion blender to blend the soup until smooth and creamy.
Step 4
Stir in heavy cream and cook for an additional 5 minutes, until heated through.
Step 5
Serve hot and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
35 g
(140
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 17.66 IU | 1.96% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.2649 g | 0.24% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 3.0905 g | 0.62% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.5298 g | 1.39% |
| Sugars | 0.7064 g | 0% |
| Protein | 0.5298 g | 0.62% |
| Vitamin C | 7.064 mg | 7.85% |
| Calcium | 1.3245 mg | 0.26% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 61.81 mg | 12.36% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.766 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0883 mg | 6.79% |
| Vitamin B12 | 0.0883 mcg | 3.68% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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