Every now and then a recipe comes along that is out of this world, and this is one of them (in my opinion). I’m not sure what I love more-the sweet potatoes, the kale, or the coconut milk…but baby, it’s good. A friend had sent this to me years ago and I have to say it was a big hit with Emma when we did Baby-Led Weaning. Even now, she loves the stuff even when I happen to change it up and add some chopped bacon-using the bacon grease to sauté the diced onion. Mmmmmm good.
Do yourself a favor and give it a shot, I don’t think it will disappoint. Enjoy the bonus of all the good benefits from kale and full-fat coconut milk…your body will thank you!
Kale and Sweet Potato Soup (Paleo, Vegetarian)
From Food and Wine
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped fine
- 2 teaspoons fresh ginger, chopped fine (or use dried ginger)
- ¾ teaspoon turmeric
- ¼ teaspoon crushed red peppers
- ¾ pound organic kale, rinsed, tough stems removed, and roughly chopped
- 1 ½ pounds sweet potatoes (yams), peeled and diced into 3/4-inch cubes
- 6 cups of homemade vegetable or chicken broth
- sea salt, to taste
- fresh ground pepper, to taste
- 1 cup canned unsweetened coconut milk
Prep Time: 10-15 minutes, Cook Time: 45 minutes, Serves: 6
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook down until tender and translucent, about five minutes. Add the garlic, ginger, turmeric and crushed red pepper flakes. Cook, stirring, for about 1 minutes.
2. Add the sweet potato chunks and stir.
3. Add the chicken or vegetable broth and bring to a simmer.
4. Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.
5. Cook for about 20 minutes, or until the sweet potatoes have become tender.
6. Add salt and pepper to taste.
7. Lastly, stir in coconut milk, and heat through.