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!
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 2clovesgarlic
- 1jalapeno pepper
- ¾lbkale
- 1½lbsweet potatoes
- 1½qtlow sodium chicken broth,canned, or homemade stock
- 1½tspsalt
- 1cupcoconut milk,canned, unsweetened
- 1cuplong grain rice
Instructions
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In a large saucepan, heat the oil over moderately low heat
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Add the onion and cook, stirring occasionally, until translucent.
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Stir in the garlic and jalapeño and cook, stirring, until fragrant.
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Stir in the kale, sweet potatoes, broth and salt and bring to a boil
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Reduce the heat and simmer for about 20 minutes, partially covered, until the potatoes are tender.
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Add the coconut milk and just heat through
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Meanwhile, bring a medium pot of salted water to a boil
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Stir in the rice and boil until just done.
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Drain
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Put a mound of rice in the center of each bowl
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Ladle the soup around the rice
Nutrition
- 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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