15 September 2009

Sweet potato and Kale soup

Another recipe that makes me want to eat more kale and sweet potatoes. This soup is a good fall soup with its subtle Thai Indian flavors and a party of textures. After having a bowl of this goodness, V remarked "this could be a great starter on Iron Chef" - I beamed proud :) - Thank you Kath eats Real Food.

Serves 4

2 sweet potatoes peeled, cubed into 1 inch pieces
1 yukon potato peeled and cubed
3 cups Kale stemmed and cut into bite sized pieces
1 can coconut milk
1 cup milk (I used 2% lactose free milk)
salt to taste
Ground black pepper
2 dried red chillies crushed
1 1/2 tsp garam masala
1 leek - both white and green parts sliced
3 big cloves of garlic
2 big tbsps of black raisins
salted peanuts and dessicated coconut for garnish

Steam potaoes for about 8-10mins until potatoes are done but not falling apart. In a pot, heat olive oil and saute garlic until slightly brown. Add leek, chilli flakes and saute till leeks are translucent. Add steamed potatoes, coconut milk, milk, salt, pepper and garam masala. Bring to a gentle simmer and cook for 10 mins. Keep the pot warm over low heat, process the solids and pour it back into the pot. Add kale, raisins and 1/4 cup water if necessary to manage the consistency of the soup. Cook until kale is done, another 7-10 mins.

Garnish with dessicated coconut and peanuts.

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