Kale Sweet Potato Hash Soup

I have a recipe for a scrumptious kale-sweet potato hash that my family thoroughly enjoys.  So today I decided to turn it into a soup.  But I wanted to make it quick and easy, so modified it by using onion powder, garlic powder, and jarred roasted red peppers rather than taking the time to saute onions, garlic and red peppers.  Even with these shortcuts, the soup was delicious.  And it fulfilled my daily quota of one vegetable from the brassica rapa family (kale), as well as healthy sweet potatoes.  It was the leftover sweet potatoes I had from another day that originally inspired me to try this today.  


It also used a bit of the abundant kale from Tom's raised garden beds.  Wow!  Look at all of that kale!  Summer Pzazz for sure!  I have been using much of it to make my other favorite summer kale recipes, including:  
Mudslide 
Kale Coconut Water Drink
Kale Power Drink

Kale 

Adding the sweet potatoes to the sauteed kale

Ingredients:
1 teaspoon coconut oil
2 cups chopped kale
1/3 chicken broth
2 Tablespoons roasted red peppers
1/4 teaspoon garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp salt
1/2 cup cooked cubed sweet potatoes

Preparation:
Heat the coconut oil over medium heat and add the chopped kale.  Saute briefly, till it wilts.  Add the chicken broth, roasted red peppers, and seasonings and cook until the kale is soft.  Add the sweet potatoes and put it into a Magic Bullet or similar device and puree to desired consistency. I added a bit more chicken broth to make it thinner. The garnish of Greek yogurt and chili powder worked well.

Nutrition:
Servings per recipe: 1
Serving Size: About 3/4  cup
Calories: 191
Total Fat:  6 g
Cholesterol: 1 mg
Sodium:  398 mg
Total Carbs:  33 g
Dietary Fiber:  7 g
Protein:  7 g