Saturday, January 17, 2009

Kale, White Bean, & Sweet Potato Soup

With weekends as cold as this past one, I'd rather bask in the warmth of my apartment than brave the frigid temperatures and wind chills outside. But when you can easily make a pot of hearty, warm soup, it might be worth stepping out to find the ingredients! I adapted this recipe from a similar one featured in the March '08 issue of Vegetarian Times- full of vitamins & nutrients, protein, and lots of flavor, you can also easily switch up this recipe to include your fave leafy greens or beans!

The Whats:

* 2 tbsp. extra virgin olive oil
* 3 cloves garlic, halved
* 1 small onion, halved and thinly sliced
* 2 medium sweet potatoes, peeled and diced
* 1 large bunch kale, rinsed and chopped
* 2 tbsp. smoked paprika
* 1 tbsp. curry powder
* 1 tsp. ground ginger
* 2 bay leaves
* 5 cups low sodium vegetable broth
* 2 15 oz. cans low sodium Great Northern beans, rinsed
* 2 tbsp. red wine vinegar
* salt & pepper to taste

The Hows:

1) Heat oil in a large pot over medium heat. Add onion and garlic and cook for about 8 minutes or until lightly caramelized, stirring often.

2) Add kale and cook 4 to 5 minutes until wilted. Stir in sweet potatoes, paprika, curry powder, ginger, and bay leaves- cook for another 2 minutes.

3) Add 4 cups of vegetable broth and bring to a simmer. Reduce heat to medium low, and cook for 30 minutes, or until kale and sweet potatoes are both tender.

4) Puree 1 cup of beans with 1/2 cup water in a blender or food processor. Add puree, remaining beans, and remaining cup of broth to the soup. Simmer for 10 minutes, then stir in vinegar. Season with salt & pepper if desired. Serve soup with a sprinkle of paprika and a slice of crusty bread!

1 comment:

Alisha said...

I'm not into sweet potatoe but I may try this with normal potatoes yummy