Sweet Potato Soup with Kale and Peanut Butter


  • 2 large sweet potatoes
  • 1 cup brussel sprouts
  • 2 cups fresh kale, roughly chopped
  • 1/3 cup almonds
  • 1/2 cup Greek plain yogurt
  • 1/2 cup chunky peanut butter
  • 1 Tbsp. Amazing Grass SuperFood Raw Reserve
  • 1/2 tsp. cinnamon
  • 1/6 tsp. sea salt


  1. Preheat oven to 325 degrees F.
  2. Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet and bake for 20 minutes or until very tender.
  3. Meanwhile, steam kale and brussel sprouts on the stove top in a medium sized pot, covered. Drain; set aside to cool.
  4. Remove sweet potatoes from oven; set aside to cool.
  5. When cool, 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.