How To Make Island Kale and Sweet-Potato Soup
Inspired by the Caribbean, this sweet-potato soup has a healthy dose of greens and some rich flavors, thanks to coconut milk. Make it as spicy as you want!
In a large saucepan, heat the oil over moderately low heat
Add the onion and cook, stirring occasionally, until translucent.
Stir in the garlic and jalapeño and cook, stirring, until fragrant.
Stir in the kale, sweet potatoes, broth and salt and bring to a boil
Reduce the heat and simmer for about 20 minutes, partially covered, until the potatoes are tender.
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.
Put a mound of rice in the center of each bowl
Ladle the soup around the rice
- Calories: 603.30kcal
- Fat: 22.44g
- Saturated Fat: 12.06g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.07g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 88.19g
- Fiber: 9.43g
- Sugar: 11.04g
- Protein: 18.42g
- Sodium: 1117.19mg
- Calcium: 226.98mg
- Potassium: 1538.40mg
- Iron: 5.39mg
- Vitamin A: 1633.12µg
- Vitamin C: 113.64mg
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