Island Kale and Sweet-Potato Soup Recipe

Island Kale and Sweet-Potato Soup Recipe

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!

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 2tbspcooking oil
  • 1onion
  • 2clovesgarlic
  • 1jalapeno pepper
  • ¾lbkale
  • lbsweet potatoes
  • qtlow sodium chicken broth,canned, or homemade stock
  • tspsalt
  • 1cupcoconut milk,canned, unsweetened
  • 1cuplong grain rice


  1. In a large saucepan, heat the oil over moderately low heat

  2. Add the onion and cook, stirring occasionally, until translucent.

  3. Stir in the garlic and jalapeño and cook, stirring, until fragrant.

  4. Stir in the kale, sweet potatoes, broth and salt and bring to a boil

  5. Reduce the heat and simmer for about 20 minutes, partially covered, until the potatoes are tender.

  6. Add the coconut milk and just heat through

  7. Meanwhile, bring a medium pot of salted water to a boil

  8. Stir in the rice and boil until just done.

  9. Drain

  10. Put a mound of rice in the center of each bowl

  11. 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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