This recipe uses pancetta, and I know what your thinking; but it's so salty! That's okay this will help bring flavor to our dish. This soup serves 4 people brining in the sodium at only 428 mg per serving, staying under our goal of 500 mg of sodium per meal!
Ingredients:
4 oz pancetta, diced
1 Tbs avocado oil
1 sweet onion, diced
3 garlic cloves, minced
1/4 tsp smoke salt
1/2 tsp smoked paprika
1/2 tsp pepper
1/2 tsp ground sage
1/4 tsp ground nutmeg
1/2 cup chopped carrots
3 cups sweet potato, cut 1 inch cubes
5 cups reduced sodium chicken broth
1/3 cup milk of choice
2 cups chopped tuscan kale
1/4 cup pepitas for topping
*Optional add in for a little spice, 1/4 tsp red pepper flakes
Directions:
Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until fat is rendered and the pancetta is crisp, about 6-8 minutes. Remove pancetta onto a paper towel and pat to remove any excess grease.
Next add avocado oil to the pot, Stir in onion, garlic, smoke salt, pepper, smoked paprika, sage and nutmeg. Cook, stirring occasionally until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
Pour in chicken stock and bring mixture a boil. Reduce het to simmer and cook for 10 minutes. Cover and cook for an additional 10-15 minutes or until sweet potatoes are soft.
Stir in milk and kale let cook for a few more minutes.
Then serve soup topped with the pancetta and pepitas. Enjoy!
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