Kale and Sweet Potato Soup

I'm surprised that I haven't posted this recipe before now.  Amy gave it to me a few years ago (I think the original source was Food and Wine), and we have loved it ever since.  It is delicious, healthy, and easy.  It's a perfect soup to make in January because, well, it can help you get over the over-indulgences of December.  It's a good New Year's Resolution soup, because although it's over-the-top healthy, it can also be a comfort food.  Besides, it uses winter vegetables but still has bright colors so there's some color in your life even when it's snowy and grey outside.

Speaking of which, the longer this cold goes on, the more grateful I am that we have a small house and can afford to keep the heat turned up.  I'm ready for spring!

Kale and Sweet Potato Soup

 serves 6-8

2 Tbs. olive oil

1 medium onion, diced

2 cloves garlic, chopped fine

2 teaspoons fresh ginger, chopped fine

3/4 tsp. turmeric

1/4 tsp. crushed red peppers

3/4 lb. kale, tough stems removed and roughly chopped

1 1/2 lbs. sweet potatoes, peeled and diced into 3/4 inch cubes

1 1/2 quart chicken or vegetable broth

1 tsp. salt

fresh ground pepper to taste

1 cup canned unsweetened coconut milk

about 2 cups cooked brown rice (I like the texture of Lundberg Farms medium grain rice - it has a good chew)

Start cooking the rice if you don't have any leftovers on hand.  It will take longer than the rest of the soup to cook.

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about 5 minutes.  Add the garlic, ginger, turmeric and crushed red pepper flakes.  Cook, stirring, for about 1 minute.

Add the sweet potato chunks and stir.  Add the chicken or vegetable broth and coconut milk and bring to a simmer.  Add the kale once the broth is simmering and submerge all the leaves, helping them to cook down, and stirring occasionally.  Cook for about 20 minutes, or until the vegetables are tender.  Add salt and pepper to taste.

Serve over a bed of brown rice.

note: when I made this last night, I cooked extra brown rice and used some of it to make a kind of Thai sticky rice with the extra coconut milk from the can.  I added the rest of the can of coconut milk, about 2 cups of brown rice, about 1/4 tsp salt and 1/4 c. sugar.  I wish I had measured so I could tell you exactly how much.  But you just stir it together, give it a taste to see if it needs more of anything, and it makes a lovely dessert, especially topped with fresh mango!  In fact, I even think I might like the texture better than traditional Thai coconut sticky rice.