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| Thursday, August 26, 2010 |
| Spicy Sweet Potato & Kale Soup |
I just made this soup for the first time and had to share the recipe with you guys. It is soooo yummy! The recipe worked perfect because I had a big bunch of beautiful curly kale, onion, garlic and exactly 3 sweet potatoes in my box of locally grown produce this week. I actually got the recipe from my friend Lauri who we split our share with (thanks Lauri!). I only had to pick up a poblano pepper and some coconut milk and I was ready to rock!
Spicy Sweet Potato & Kale Soup
Adapted from Food and Wine: Island Kale Soup
Serves 6
2 Tbsp extra virgin olive oil
1 large white onion, diced
3 garlic cloves, minced
1 poblano pepper, seeded and finely chopped
1 bunch kale (preferably curly), stems removed and roughly chopped (about 4 cups)
3 sweet potatoes, peeled and cut into bite size cubes
6 cups low-sodium chicken broth or homemade stock
1 cup canned unsweetened coconut milk
2 cups brown rice
- In a large pot, heat the oil and sauté onions, stirring occasionally, for about 5 minutes or until soft. Add the garlic and poblano and cook until fragrant, about 30 seconds.
- Add the kale, sweet potatoes and broth and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are tender, about 15-20 minutes.
- Meanwhile, cook rice as directed.
- Add the coconut milk and stir just to heat through. When rice is done, put 1/3 cup of rice in the center of each bowl and ladle the soup over the rice.
Recipe Notes: I used the Better Than Bullion Reduced Sodium Chicken Base for this recipe and it worked fantastic. I added 2 Tbsp of chicken base to 6 cups of water to make the stock. I recommend using the curly kale; it held up great in this recipe.
This is a very hearty soup and works great for lunch or as a light dinner served with a piece of crusty bread. This is a perfect recipe to make on Sunday and portion out for lunch during the week. (Yes, that’s what I did!)
Enjoy!
- Lauren
If you like this recipe, you might also enjoy…
Sensei Talks: Hot Napa Cabbage Soup
Sensei Talks: Potato and Garlic Soup
Labels: Healthy Recipes, Lauren
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posted by My Sensei @ Thursday, August 26, 2010   |
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| 3 Comments: |
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I am sure it's delicious. Starting with healthy ingredients you can only make a good dish. I am sure the coconut milk makes it velvety. I'll try it with chick peas instead of rice, that should be good too?
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It is so good Josee...I know you will love it! I'm not sure about the chick peas. You'll have to try it and let me know. You don't actually put the rice in the soup, you just use it to ladle the soup over, so you could even cut the rice out completely. I actually used Jasmine rice because I didn't have any brown rice and that was really good. I think orzo would probably be good too. The coconut milk I bought from Whole Foods was only 80 calories/cup so it gave it a nice velvety texture without making it too heavy.
Let me know how you like it :)
- Lauren
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Oh, and by the way did you notice that's your cup? :-)
- Lauren
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I am sure it's delicious. Starting with healthy ingredients you can only make a good dish. I am sure the coconut milk makes it velvety. I'll try it with chick peas instead of rice, that should be good too?