Island Kale and Sweet Potato Soup Ingredients 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, sliced thin 1 bunch kale, stems removed, leaves washed well and shredded 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 1/2 teaspoons salt 1 cup canned unsweetened coconut milk 1 cup long-grain rice Instructions 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. 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. 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. © 2021 Copyright Good Life Organics Sign Up for more recipes!