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Island Kale and Sweet-Potato Soup

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
Inspired by Caribbean callaloo, this tropical, coconut-milk-spiked soup can be mildly or wildly spicy, according to your taste. If you like it hot, add some or all of the jalapeno seeds or a splash of Tabasco sauce.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 Jalapeno chiles, seeds and ribs removed, sliced thin
3/4 pound kale, tough stems removed, leaves washed well and shredded (about 1 quart)
1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice
Island Kale and Sweet-Potato Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.


Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.


Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.


VEGETABLE TIP: Crinkly kale leaves are wonderfully sturdy and flavorful, making them especially well-suited to soups. Remove and discard the thick stems and then wash the leaves really well before adding them to a dish. The twists and turns of kale leaves are great places for dirt to hide.


WINE RECOMMENDATION: Foods with a bit of sweetness invite some in the wine as well. Good choices would include an off-dry chenin blanc from California or a similarly off-dry riesling from Washington State.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Soups
 Heritage of Taste
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 548
Sodium: 1185mg
Fiber: 7g
Carbohydrates, Total: 75g
Protein: 18g
% Cal. from Fat: 33%
Fat. Total: 20g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Linda, NJ Reviewed: 02/11/2012
Love It!
This was the 1st recipe I tried to use up the kale I bought for green smoothies and was the 1st time I cooked kale. The kale imparted no particular flavor or bitterness and it gave the soup a nice texture to go with the soft (yam) potatoes. I also used a mixture of wild/whole grain rices and jasmine (start cooking the whole grain rice 1st, then add the jasmine, based on cooking times) so the chewier rice also contributed to the texture of the soup. I love this recipe and will make again.
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