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Lately I have been trying to learn new recipes and taking a stab at cooking different types of food. I am a soup fan– I’ve never met a tomato basil soup I didn’t like and want to have every day of the week. Well a few months ago I tasted my very first sweet potato and kale soup and it is all I have been able to think about since then. I figured why not make my own dreams come true and try making it as my first ever attempt at making soup.
Anyone else have that “how do they do it?” feel about soup? It is so simple, yet so complex.
Sweet Potato and Kale Soup
makes for 4 servings
Ingredients
1 medium onion, coarsely chopped
1 clove minced garlic
1 red or yellow bell pepper, chopped
3 medium sweet potatoes, cubed
5 cups low-sodium chicken or vegetable broth
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 can coconut milk
1 bunch dinosaur kale, de-steemed and thinly sliced
In a blender, add the chopped onion, bell peppers (I only used the red bell pepper), garlic, sweet potatoes and broth. Puree until your liking.
*You can skip liquifying the ingredients if you prefer a chunkier soup, and put it all in a soup pot.
After pureeing, pour into a soup pot. Bring to boil. Reduce heat and simmer for 5 minutes. Add coconut milk, kale, salt and pepper. Cook for 3-4 minutes.
Although it taste good, to be honest I wished it was a little more creamier. The soup was still a little chunky and too watery for me. I would maybe add more potatoes, and less broth. And maybe try smashing the potatoes before mixing it with the other ingredients. I will have to try it again and play around with different techniques. Practice makes perfect!