Recipe: Sweet Potato & Kale Soup

[Guest guest]

Summertime or not, I would have a hard time doing without homemade soup. Usually

I

make the kind that freezes well, but this one (whose green-veg texture would be

destroyed in the freezer) is soooo good and so sinfully healthy that we eat it

every second

day until it has disappeared.

 

SWEET POTATO AND KALE SOUP

 

2 lbs sweet potatoes, peeled and cubed

1 onion, chopped (about 1 cup)

1 cup chopped carrot

1 tsp finely chopped garlic

8 cups vegetable stock (homemade if possible)

1/2 tsp crushed chilies - or to taste

5 cups or so of chopped kale (de-stemmed)

freshly ground pepper

sea salt (optional)

 

Put the first five ingredients into a large soup pot (it will have to be able to

hold the kale

too), bring to the boil, cover and then simmer until the root vegetables are

cooked -

around 20 minutes, but test to make sure. Puree the contents of the pan in a

blender, in

batches if necessary. You may want to or need to add extra stock or water - it

all depends

on the size of your cubed veggies, the size and shape of your pan, and the heat

at which

you choose to simmer, but extra liquid will come out of the kale when it is

added.

 

Return the partly made soup to the cooking pot, add the chopped kale, bring to

the boil

and simmer for 20 minutes or so or until the kale is tender.

 

Taste for seasoning and serve with huge hunks of homemade wholegrain bread.

 

(You can, of course, add other seasonings, to this soup, bearing in mind the

sweet nature

of the sweet potatoes. A hint of Indian spice mix - or a lot, depending on your

taste! -

goes well.)

 

NOTE: I also make this soup with chard.

 

Love, Pat