This Thai spin on soup is delicious and hearty despite being vegetarian. My sister gave me this recipe a few years ago when I mistakenly purchased collard greens thinking it was mixed salad greens and needed to us it up. So, using collard greens in place of Kale is great, too! However, I have Kale coming out of my ears right now since I planted it in my community garden and it is doing so well!
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| fresh Kale from the garden |
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| half-way done soup |
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| chips and salsa from the farmer's market for an appetizer! |
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| rice maker... |
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| and the finished soup! |
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| Shane. He just has to smell everything. love him! |
Ingredients:
2 tablespoons cooking oil (I always use coconut oil)
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeds and ribs removed, sliced thin
3/4 pound kale, tough stems removed & shredded
1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice
What to do:
Put rice in the rice maker and start. Heat the oil, garlic and onion and brown. Add jalapeno. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and heat until just warm. Add the cooked rice, stir and serve! Yum.
