Oct. 27, 2009
Vegan Fat-Free African Kale & Yam Soup Recipe
This is the soup version of my recipe for African Kale & Yams Mash in my e-cookbook, Pudge Free Holidays. The beautiful thing about this soup (aside from how healthy it is!) is the ethnic feel to it. You just feel so warm and centered after eating a bowl and it tastes like it was delicately cooked all day when really it's done in about 20 minutes. The broth is by far the best part -- you'll be drinking every last drop, I promise. The soup also presents beautifully and is very filling. Feel free to dd chickpeas for a boost of protein.
Per serving: 105 cals, 1.92g fat, 20.53g carbs 7.25g fiber and 6.78 protein
Prep time: | Cook time: | Total: | 2 servings
This soup has a wonderful ethnic feel to it. The broth is especially flavorful so be sure to have toast on standby so you can soak up every last drop!
1 whole red onion, small
2 cups vegetable broth
1 whole yam, diced
5 cups kale, chopped
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp mild curry powder
1 tbsp yellow miso paste
¼ tsp cinnamon
Slice red onion into thin slices. Line a medium pot with 1/4 cup of water and cook onions over high heat until translucent, about 3 minutes. Add broth, yam, 3/4 cup water and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes, allowing flavors to merge.