Friday, October 5, 2012

Autumn Sweet Potato - Kale Soup

Sweet Potato - Kale Soup
As chilly nights descend, we delight in the warmth and full-bodied flavors of simple fall soups. This sweet potato kale soup in a coconut milk base is delicious fresh and hot. Later, when the flavors have had time to sit and blend, I enjoy it warmed from the refrigerator to room temperature.

Although I have yet to fully swear off the microwave--I still munch on microwave-popped popcorn--I no longer use it to reheat food. When I travel to work, I like to take a single-serving dish of food that I can eat without taking the time or trouble to reheat on a stove top. That's how I discovered just how delicious this soup is after a few hours out of the refrigerator.

The sweet potatoes in this particular soup were not from our garden; however, with the pan roasting, rich spices and milky soup base, their flavor was quite pleasing.

 Ingredients:
  • 3 Tbsp. coconut oil
  • 2 medium sweet potatoes 
  • 1 medium onion
  • 6 cups kale, chopped
  • 2 cloves garlic, crushed
  • 1 can coconut milk
  • 4 cans water
Include ample spices, amounts are estimates:
  • tumeric -- 1-2 Tbsp.
  • black pepper -- 1/2 tsp.
  • garam masala -- 2 - 3 tsp.
  • ginger -- fresh, minced -- 1 - 2 tsp.
  • parsley -- dried, small palm-full crumbled in
  • oregano -- dried, small palm-full, crumbled in

Directions:
Melt coconut oil in heavy pot. Add onion, sweet potato, and kale; lightly saute until vegetables brighten with the heat. Add garlic, stir. Add coconut milk and water, then spices. Warm over medium heat, stirring occasionally, until heated through. Do not simmer or boil.

Serve with fresh baked bread for a filling treat.

Refrigerate leftovers after cooling.

Enjoy!


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