Curried Kale Soup
Prep: 15 minutes Cook: 35 minutes
Here is another use for delicious kale and yams, this time in a smoky, curried soup.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup Garnet yam, peeled and diced
- 1 tbsp curry powder
- 1 tbsp smoked paprika
- 1 bay leaf
- 3 cups kale, chopped
- 2 15-ounce cans cannellini beans, rinsed and drained
- 3/4 cup water
- 1 tbsp fresh lemon juice
- to taste freshly ground pepper
Place the onion and garlic in a large non-stick pot. Dry saute until onion and garlic have softened and are starting to brown slightly, stirring frequently. Add vegetable broth, yams, curry powder, paprika and bay leaf. Bring to a boil, reduce heat and simmer for 10 minutes. Add the kale and continue to simmer until kale and yams are tender, about 10 more minutes.
Meanwhile, puree one cup of the beans with the water. Add to the soup pot along with the remaining whole beans. Cook an additional 10 minutes. Stir in the lemon juice and freshly ground pepper to taste. Serve at once.