Gluten-Free Kale and Almond Sweet Potato Soup
By: Amie Valpone
Published: March 12, 2011

I've been talking about this soup for quite some time now. And many of you have inquired about it.
So, here it is. My latest creation.  A soup that can be enjoyed anytime of the day, anytime of the year.
It all started with a simple grocery shoppin' trip to Zabars here in Manhattan where I came across the most beautiful Brussels sprouts and sweet potatoes.  I picked 'em up, tossed 'em into my basket and scurried home with a soup recipe brewing in my mind.
Full of heart healthy fiber, vitamins n' minerals...this baby is sure to have your taste buds smilin' in no time.
Enjoy!
Gluten-Free Kale and Almond Sweet Potato Soup
Serves 2
2 large sweet potatoes
1 cup Brussels Sprouts
2 cups fresh kale, roughly chopped
1/3 cup almonds
1/2 cup Greek plain yogurt
1/2 ripe avocado, peeled, pitted and sliced
1 tsp. agave nectar
1/2 tsp. cinnamon
1/6 tsp. sea salt
Preheat oven to 325 degrees F.
Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet; bake for 20 minutes or until very tender.
Meanwhile, steam kale and Brussels Sprouts on the stove top in a medium sized pot, covered.  Drain; set aside to cool.
Remove from oven; set aside to cool.
Cut sweet potatoes into 1/2 inch pieces.  Add to a food processor along with all other ingredients; pulse until smooth.
Transfer to serving bowls.
Serve at room temperature or chilled.
I'm excited to announce my latest opportunity as a Foodista Guest Blogger, check out my latest article on How to Travel Gluten-Free.