If you recently ate yourself into a food coma, which is all too common during the holiday season, this is the soup for you. We praise this soup for the incredible fiber content. From the sweet potatoes and kale to the beans and carrots, you’re getting fiber from so many ingredients. At the same time, this detoxifying soup alo contains allium, antioxidants, and other vitamins and minerals.
The beautiful thing about this soup is that all of the ingredients are easy for the body to digest. Most holiday foods take a toll on the body, making the digestive system work harder than it should. This soup gives your body a break, providing it with nourishing and cleansing foods. On top of that, it helps move food through the digestive tract, encouraging healthy elimination. Make it all winter long!
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- 2 tbsp. olive oil
- 1 medium sweet potato, peeled and cubed
- 1 c carrots, sliced into rounds
- 2 stalks celery, chopped diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp. smoked paprika
- 1 c cherry tomatoes, halved
- 1 (15 oz.) can navy beans, rinsed and drained
- 4 c vegetable broth
- 2 c water (as needed)
- 1 large kale leaf, chopped and thick stem removed
- 1/2 c parsley, chopped
- sea salt & fresh pepper, to taste
- Warm the olive oil in a large stockpot over medium heat for 30 seconds.
- Add the sweet potatoes, carrots, celery, and onion and season with a pinch of sea salt and pepper. Mix to combine and cook until vegetables are tender (5-7 minutes), stirring occasionally.
- Stir in the garlic and smoked paprika and cook for another few minutes.
- Then pour in the tomatoes, beans, and vegetable broth. Stir to combine and reduce the heat to a low simmer. Let the soup simmer for 45 minutes, stirring occasionally and adding water as needed.
- In the last five minutes of the cooking process, add in the kale and parsley. Once the kale has wilted, the soup is ready.
- Ladle the soup into bowls and enjoy.