I have a kale soup recipe and I have another sweet potato soup with curry, but this recipe combines the kale and the sweet potatoes into a healthy vegetable soup recipe of its own. You can also puree this soup if you want and I think it helps blend the flavors of it into a delicious, exotic recipe from another land.
2 large leeks
1 large onion
2 Tbs. olive oil
2 large sweet potatoes
1 bunch of kale
4 green onions
2/3 cup chopped fresh cilantro
2 c. vegetable broth
1 tsp. salt
fresh ground pepper
1 Tbs. ground cumin
2 Tbs. lemon juice
pinch of cayenne pepper
Garnish optional: fruity olive oil, crumbled feta cheese or dollops of goat cheese.
Peel outer skins of leeks, thoroughly wash and trim. Use only the light green and white part of the leek. Cut lengthwise in half and slice into thin pieces. Chop the onion. Heat olive oil in soup pot or Dutch oven. Sauté onions and leeks in pot for about 20 minutes until caramelized or golden brown.
Peel the sweet potatoes and cut into 1/2 inch cubes.
Trim the stems out of the kale and chop into small 1” pieces. Cut the green onions into small pieces for later. Add the potatoes and kale to the soup pot with 5 cups of water and a teaspoon of salt when the onions are browned. Bring to a boil and simmer for 15 minutes.
Add green onions, vegetable broth, and pepper. Simmer gently with cover on for another ten minutes.
Add cumin, salt and pepper to taste, cayenne pepper to taste, and lemon juice to soup before serving. I will show you a picture of the soup in the pureed form as well as the serve as is.
I dolloped some goat cheese on, but you can use feta cheese also, if you have it. Enjoy.