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Serves : 4
© Carol Han

How to Make It

Step 1    

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.

Step 2    

Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.

Step 3    

Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.

Notes

Vegetable Tip
Crinkly kale leaves are wonderfully sturdy and flavorful, making them especially well-suited to soups. Remove and discard the thick stems and then wash the leaves really well before adding them to a dish. The twists and turns of kale leaves are great places for dirt to hide.

Suggested Pairing

Foods with a bit of sweetness invite some in the wine as well. Good choices would include an off-dry Chenin Blanc from California or a similarly off-dry Riesling from Washington State.

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Aggregate Rating value: 3

Review Count: 2170

Worst Rating: 0

Best Rating: 5

Author Name: lauren5583

Review Body: Good soup. Could use more spice, although I didn't add any of the jalapeno seeds and the jalapeno wasn't very spicy. I ended up using the full can of coconut milk to give it more pronounced coconut flavor, more salt, and some black pepper and red pepper flakes to bring up the spice a bit.

Review Rating: 4

Date Published: 2017-01-27