Sweet Potato, Kale and Leek Soup
I have taught two cooking classes in the last week and at both we made this delicious soup. I made this one night for dinner for my family when I had a few sweet potatoes that were about to go bad and started adding some random other ingredients I had kicking around. I am often asked how I cook or come up with some of my recipe ideas and to be quite honest, my meals are usually based on what I have around in the house. Most weeks I meal plan but by the end of the week our let few meals are just a collaboration of leftover items.
This soup has a chunkier texture that pairs well with a fresh salad or some sprouted bread bruschetta.
Here is what you will need:
4 cups peeled/mashed cooked sweet potato
3 cups of broth + 1 cup of water
1-cup coconut milk
1 leek, thinly sliced
2 garlic cloves, minced
½ head of kale, stem removed and finely chopped
tbsp. grapeseed oil
tsp orange zest
¼ tsp cinnamon
¼ tsp sea salt
¼ tsp paprika
tsp tarragon
fresh ground pepper to taste
fresh chopped parsley to taste
Peel and cube sweet potatoes, toss in a bit of grape seed oil and bake sweet potatoes at 400 20 minutes per side, toss and place back in the oven for additional 15-20 minutes.
In a large pan gently heat oil adding garlic and leeks, begin to simmer and soften. Add kale and add small bit of water bring to a simmer and continue stirring until greens begin to soften and wilt.
In a large pot on medium, gently heat broth, water, coconut milk, spices, zest and sweet potato. Add Kale, leeks and garlic, heat evenly.
Using a blender or hand-held immersion blender, blend all ingredients together. Taste and adjust seasoning. Top with fresh parsley.
Such a great meal to have on these cold wintery days!