Wednesday, September 7, 2011

Kale and Sweet Potato Soup

A clean and pretty mild soup that I like to fire up with a little Siracha love.
Easy to make when you're feeling fuzzy.

Kale and Sweet Potato Soup:
(from Joy the Baker who was inspired by Food and Wine)

1-2 Tb olive oil
1 medium onion; diced
2 cloves garlic; minced
2 tsp finely grated/minced fresh ginger
3/4 tsp turmeric
~1/4 red pepper flakes (I tend to use a little more)
6 cups organic vegetable broth
1 tsp kosher salt
1.5 lbs sweet potato; diced to 3/4" pieces (peel if necessary, I leave the peel on if clean and organic)
3/4 lb organic kale; thick stems removed and chopped
~1 cup coconut milk
pepper to taste
a squeeze of lime juice is nice
2 cups cooked brown rice (you know you can make up a big batch of brown rice, or other whole grain and freeze it to use any old time right? Freeze leftovers in a ziplock bag, flattened out on a cookie sheet til frozen, then break off pieces as needed.)
Sriracha sauce to taste

Cook brown rice and set aside.
Heat olive oil in a heavy bottomed dutch oven, then add onion and cook for 5 minutes.
Add garlic, ginger, turmeric, red pepper flakes and stir for 1 minute.
Add vegetable broth and sweet potatoes, bring to a simmer, reduce heat, cover and cook for 10 minutes.
Add kale, return to a simmer, cover and cook for about 8-10 minutes more, or until sweet potatoes have cooked through.
Remove from heat, stir in coconut milk, add some lime juice if you'd like, adjust salt/pepper to your taste.
Serve with a scoop of brown rice and plenty of Sriracha sauce.

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