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Sweet potato and kale soup

March 6, 2010

Sadly, I have no beautiful pictures of this easy and delicious soup, but don’t let that deter you from trying the recipe.  I definitely plan on making this one again–good kale recipes can be hard to come by.

  • 3-4 Tablespoons peanut oil or olive oil
  • 1/2 white onion, diced (1/2 inch)
  • 1 celery stalk, minced
  • 1/2 large carrot, minced
  • 1 red or green jalapeno, minced
  • 1/2 teaspoon whole cumin
  • 1/2 teaspoon garam masala
  • 1 1/2 tablespoons apple cider vinegar
  • sea salt to taste
  • 2 large sweet potatoes, scrubbed, pared & cubed (1 inch)
  • 1 quart water
  • 1 no added salt stock/bouillon cube
  • 5-7 large kale leaves, torn or chopped into 2 inch pieces

Heat the oil in a heavy-bottomed soup pot; add onions and sauté 3 or 4 minutes.  Add minced celery and onion; sauté until onions start to brown.  Add jalapeno and spices; sauté until spices are toasty and aromatic.  Add sweet potatoes and a sprinkling of sea salt.  Stir to coat in spice & onion mixture, adding more oil if its starts to stick.  Deglaze pan with apple cider vinegar, scraping up flavorful brown bits with spoon.  Add water and bouillon cube.  Simmer softly, uncovered, until sweet potatoes are fork-tender.  Add kale.  Cook until wilted & no longer tough.  Taste.  Add salt or pepper as desired.

Pairs beautifully with thinly sliced, buttered bagels, toasted until crisp.

2 Comments leave one →
  1. March 6, 2010 10:11 pm

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