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Kale and Almond Sweet Potato Soup

Kale and Almond Sweet Potato Soup
This Recipe Is:

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  • large sweet potatoes
  • 1 cup
    Brussels sprouts
  • 2 cups
    fresh kale, roughly chopped
  • 1/3 cup
  • 1/2 cup
    Greek plain yogurt
  • 1/2 
    ripe avocado, peeled, pitted and sliced
  • 1 teaspoon
    agave nectar
  • 1/2 teaspoon
  • 1/6 teaspoon
    sea salt
  1. Preheat oven to 325°F.
  2. Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet; bake for 20 minutes or until very tender.
  3. Meanwhile, steam kale and Brussels sprouts on the stove top in a medium sized pot, covered. Drain; set aside to cool.
  4. Remove from oven; set aside to cool.
  5. Cut sweet potatoes into 1/2 inch pieces. Add to a food processor along with all other ingredients; pulse until smooth.
  6. Transfer to serving bowls.
  7. Serve at room temperature or chilled.
  8. Enjoy!
Nutritional Information

Makes: 3 servings
  • Calories222
  • Carbohydrates23.4 g
    • Dietary fiber6.7 g
  • Cholesterol3 mg
  • Fat12.3 g
    • Saturated fat1.7 g
  • Sodium212 mg
  • Protein8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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