Description
Creamy sweet potato, kale, and wild rice soup.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup wild rice, rinsed and drained
- 3 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups kale, chopped (stems removed)
- 2 tablespoons olive oil
- 1 teaspoon ground ginger or fresh ginger, grated
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
- Optional: Red pepper flakes for added spice
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Stir in the diced sweet potatoes, ginger, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Add the wild rice to the pot, stirring well to combine with the sweet potato mixture.
- Add the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and cover. Allow to simmer for about 30 minutes, or until the wild rice is cooked.
- After the rice is tender, stir in the chopped kale and coconut milk. Cook for an additional 5-10 minutes, until the kale is wilted and tender.
- Add lemon juice, adjusting seasoning with more salt and pepper if needed. For a hint of heat, sprinkle in red pepper flakes at this stage.
- If you desire a smoother consistency, use an immersion blender to blend a portion of the soup directly in the pot, leaving some chunks for texture.
- Ladle the soup into bowls and garnish with extra kale or a dash of red pepper flakes for visual appeal.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Creamy Sweet Potato Kale