Island Kale and Sweet-Potato Soup

Tropical soup for rainy autumn day dinner. Hot and creamy, really good combination of kale (I used rainbow kale) and sweet potato. Easy and fast.  Adapted from Food and Wine by Melanie Acevedo.

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1 tsp. cooking oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 jalapeño pepper, seeds and ribs removed, sliced thin
1/2 pound kale, tough stems removed, leaves washed well and shredded
1 sweet potato, peeled and cut into 3/4-inch cubes
3 cups canned low-sodium chicken broth or homemade stock (I used vegetable stock)
1 tsp. salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.

Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.

Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.

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