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

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.
4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil.
5. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes.
6. Add the coconut milk and just heat through.
7. Meanwhile, bring a medium pot of salted water to a boil.
8. Stir in the rice and boil until just done, 10 to 12 minutes.
9. Drain.
10. Put a mound of rice in the center of each bowl.
11. Ladle the soup around the rice.

https://goodlifeorganics.org/island-kale-and-sweet-potato-soup/