Description
A comforting and creamy soup combining sweet potatoes, kale, and wild rice, perfect for chilly days.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and chopped
- 2 cups kale, chopped
- 1 cup wild rice
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can coconut milk
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- Herbs (such as thyme or rosemary), to taste
Instructions
- Prep all your vegetables; peel and chop the sweet potatoes, and dice the onion and garlic. Rinse the wild rice until the water runs clear.
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3-5 minutes.
- Add the sweet potatoes and wild rice to the pot; stir them together for about 2 minutes to coat in the aromatics.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat, and cover the pot. Simmer for about 30 minutes or until the rice and potatoes are tender.
- Stir in the kale and coconut milk. Allow it to simmer for an additional 5-10 minutes, letting the flavors meld together beautifully.
- Season with salt, pepper, and any additional herbs to your liking. Use an immersion blender to purée the soup just slightly, leaving some chunks for texture.
- Serve hot, garnished with a sprinkle of extra black pepper or a dash of red pepper flakes if desired.
Notes
For a creamier texture, adjust the amount of coconut milk. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, sweet potato, kale, wild rice, vegan soup, comfort food