Kale And Sweet Potato Caribbean Soup
From katherinegrant 14 years ago
- 30 minutes to make
- Serves 8-10
This is one of my favourite soup recipes. It has a lot of “superfoods” in it, including; sweet potates, kale, onions, garlic, ginger, and lots of fibre with the black beans and kale. You can adjust the seasonings as you wish – I like it quite spicey and my measurements reflect that.
Ingredients
- 1 Tbsp olive oil shopping list
- 1 1/2 cups chopped onion shopping list
- 3-6 cloves garlic, pressed shopping list
- 2 teaspoons grated fresh ginger root shopping list
- 1/2 teaspoon ground allspice shopping list
- 2 teaspoosn ground turmeric shopping list
- 1Tbsp + 1 tsp ground coriander shopping list
- 1/2 teaspoon ground dried thyme shopping list
- 6 cups vegetable, beef or chicken stock shopping list
- 2 cups diced peeled sweet potatoes shopping list
- 3-4 cups (about 200g) finely chopped fresh kale shopping list
- 1 cup coconut milk shopping list
- 2 cups fresh or canned chopped tomatoes shopping list
- 1-2 cups canned black beans, rinsed and drained shopping list
- 2 tablespoons lime juice, or to taste shopping list
How to make it
- Directions
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
- Add the vegetable stock, sweet potatoes and kale and bring to a boil; reduce heat to medium-low; cover and simmer 15-20 minutes. Add the canned tomatoes and black beans. When the temperature is back up to a simmer, stir in the coconut milk, then add the lime juice. Taste, then add salt and pepper to taste.
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