In anticipation of picking up my last CSA distribution on Saturday, I was trying to clean out my stock of root and leafy veggies. We got notice that because of the warm weather, there would actually be some green leafies in Saturday's distribution - so I needed to clear the decks. This sweet/spicy soup is colorful, nutritious and a nice departure from the ordinary. Bright chunks of sweet potato swim with lovely purple kale in a milky bath of chicken broth and coconut milk. And to top it off, I killed the last of my stock of sweet potatoes and a beautiful head of purple kale, making room for lots more goodies!
Caribbean Kale & Sweet Potato Soup2 T. extra virgin olive oil 1 large onion, chopped 2 cloves garlic, minced dash or two of cayenne pepper 1 bunch purple kale (really any kale, but this looks esp. pretty), tough stems removed, leaves washed well and chopped 3 sweet potatoes, peeled and cut into 3/4-in. cubes 6 c. low-sodium chicken broth 2 t. Kosher salt, plus more to taste 1 can light coconut milk 1 c. long-grain white rice, or par-cooked brown rice (I love the pre-cooked frozen brown rice from Whole Foods - just heat 'n' eat) freshly ground black pepper
Heat the olive oil in a large saucepan over moderately low heat. Add the onion and cook stirring occasionally until translucent about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the kale sweet potatoes broth and salt and bring to a boil. Sprinkle the cayenne pepper to taste. Reduce the heat to low and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through. Add additional salt and pepper to taste.
Meanwhile, prepare your rice. Put a mound of rice in the center of each of 4 bowls and ladle the soup around the rice.