Let Them Eat Kale! by Julia Mueller

Author:Julia Mueller
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

Creamy Sweet Potato and Kale Soup

Serves 4.

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

2. Using a fork, poke several holes in the sweet potato. Wrap the sweet potato in foil and roast it in the oven for 50 to 60 minutes, or until cooked through.

3. Add oil to a skillet and heat to medium. Add the onion and sauté until completely softened and browned, about 12 to 15 minutes. Add the spices and salt and sauté an additional 2 minutes.

4. Add the chopped kale leaves and cover the skillet. Allow the kale leaves to cook and soften, about 1 to 2 minutes.

5. Add the sautéed onion/kale mixture to a blender along with the roasted sweet potato, vegetable broth, and coconut milk. Blend until completely smooth. If the soup is not hot when it is finished blending, you can pour it into a saucepan and heat until desired temperature is reached.

6. Serve soup with rustic bread and enjoy!

INGREDIENTS:

1 large sweet potato, roasted

2 tablespoons grapeseed or olive oil

1 yellow onion, chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground turmeric

Salt to taste

4 cups tightly packed green curly kale leaves, chopped

3 cups vegetable broth

1 cup coconut milk (use full-fat canned coconut milk)

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