Island Kale and Sweet Potato Soup

By KDudek88

Ingredients

• 2 T. vegetable or canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 jalapeno pepper, halved, seeds and ribs removed, thinly sliced
• 1 bunch kale (about 3/4 lb.), any variety, thinly sliced into ribbons
• 1 1/2 lbs. sweet potatoes (about 2 large), peeled and cut into 3/4-inch cubes
• 6 cups low-sodium chicken broth or homemade stock
• 1 1/2 tsp. salt
• 1 cup canned unsweetened light coconut milk
• 2 cups hot cooked white or brown rice, divided

Details

Adapted from thewellfednewlyweds.blogspot.com

Preparation

Step 1

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and jalapeno and cook, stirring constantly, for 30 seconds.

Add the kale, sweet potatoes, broth, and salt. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low and simmer, partially covered, until the sweet potatoes are tender, about 25 minutes. Stir in the coconut milk and cook until just heated through, about 1 minute.

Ladle the soup into 4 bowls and top each serving with 1/2 cup of hot rice.