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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.5
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,472.3 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Island Kale and Sweet-Potato Soup calories by ingredient
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Island Kale and Sweet-Potato Soup

Submitted by: GRRLLAUREN

Introduction

Last winter my fiance--who is always one for a deal--got a 30lbs bag of sweet potatoes because it was "cheap". So for a month we ate nothing but sweet potatoes, and this was one of the recipes I found. This is little calorie rich, but it's a good winter seasonal recipe. Goes well with a light salad or some homemade bread.

I should also say this was a recipe on msn's healthy recipe of the day, or something like that. I just switched the chicken broth to vegetable stock to make it vegan :)
Last winter my fiance--who is always one for a deal--got a 30lbs bag of sweet potatoes because it was "cheap". So for a month we ate nothing but sweet potatoes, and this was one of the recipes I found. This is little calorie rich, but it's a good winter seasonal recipe. Goes well with a light salad or some homemade bread.

I should also say this was a recipe on msn's healthy recipe of the day, or something like that. I just switched the chicken broth to vegetable stock to make it vegan :)

Number of Servings: 4

Ingredients

    * 2 tablespoons cooking oil
    * 1 onion, chopped
    * 2 cloves garlic, minced
    * 1 jalapeño pepper, 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 vegetable stock or homemade stock
    * 1 1/2 teaspoons salt
    * 1 cup canned unsweetened coconut milk
    * 1 cup long-grain rice

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 jalapeño 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.
# Notes: 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.

Number of Servings: 4

Recipe submitted by SparkPeople user GRRLLAUREN.






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