Description
A comforting and nourishing soup made with sweet potatoes, kale, and wild rice, perfect for chilly evenings.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 3 cups chopped kale
- 1 cup wild rice
- 6 cups low-sodium vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) coconut milk
- Olive oil for sautéing
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Instructions
- In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion and minced garlic until fragrant and golden, about 5 minutes.
- Add the diced sweet potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a gentle simmer for about 15 minutes or until the sweet potatoes are tender.
- Stir in the wild rice and cook according to package instructions, typically 40-50 minutes.
- Once the rice is cooked and the sweet potatoes are tender, stir in the chopped kale and coconut milk, allowing everything to simmer for an additional 5-10 minutes.
- Season the soup to taste before serving, adding salt, pepper, or fresh herbs as needed.
- Serve warm, topped with toasted pumpkin seeds or feta cheese if desired.
Notes
For added creaminess, consider using heavy cream instead of coconut milk. This soup can also be made with substitutes like quinoa for wild rice or spinach for kale.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, sweet potato, kale, wild rice, creamy, comfort food