Kale and Sweet Potato Soup

Happy Friday!  It’s already time for the first Vegetarian Friday!

I absolutely love this recipe because it boasts three, count ‘em, THREE super foods: kale, sweet potatoes, and turmeric.  This was my first time cooking with kale and I can say that I’m converted—I love it!  The kale is a hearty leafy green that holds up well to soup.

The flavors of this soup just scream comfort.  It is perfect for a cold day, or when you’re feeling under the weather or when you just want a huge boost of super foods!  Can someone pass me another bowl?

Recipe Notes

*If your bunch of kale is too small (mine was just shy of ½ pound), fill out the ¾ pound with fresh or frozen chopped spinach.

*Use your preference of milk in place of the whole milk, such as coconut milk.

Kale and Sweet Potato Soup

Adapted from Joy the Baker

2 tsp extra virgin olive oil

1 medium onion, chopped (about ½ cup)

2 cloves garlic, minced

2 tsp fresh ginger, finely chopped

¾ tsp turmeric

¼ tsp crushed red pepper

¾ lb kale, tough stems removed, and leaves roughly chopped

1 ½ lbs sweet potatoes, peeled and chopped into bite sized pieces

6 cups vegetable stock

1 tsp salt

Pepper to taste

1 cup whole milk

2 cups cooked brown rice

Begin cooking the rice according to package instructions.

Heat the olive oil in a medium sized soup pot over medium-high heat.  Add the onions and cook until tender and translucent, about 5 minutes.  Add the garlic, ginger, turmeric, and crushed red pepper flakes.  Cook, stirring continuously, for an additional minute.

Add the sweet potatoes and stir to combine.  Then, add the vegetable stock and bring to a simmer.

Once the soup is simmering, add the kale, taking care to submerge the leaves so they cook completely.

Cook for 20 minutes, stirring occasionally, until the sweet potatoes are tender.

Add salt and pepper to taste and stir in the milk.  Cook until heated through and serve over brown rice.

Serves 4