Soup season is upon us; the time to simmer is now!
This delightful soup is filling, without making you feel overfull. It’s creamy but not too thick. It’s refreshing and uncomplicated. Make it calm or spicy by adding more ginger and jalapeno. Replace some of the broth with more full-fat coconut milk for a thicker, creamier broth. Make it yours!!
Stay warm and happy slurping,
Monique
Coconut White Bean and Kale Stew
2 tbls coconut oil
1 yellow onion, diced
~jalapeño pepper, minced (1/2 or the whole thing, depending on your desired spice level)
3 garlic cloves, thinly sliced or minced
2 tbls ginger, minced
1 tbls tomato paste
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp salt ~or to taste
Couple turns of black pepper
3 cups veggie broth or water
1 cup full-fat coconut milk
1 sweet potato, quartered lengthwise and then sliced
1 can cannellini beans, rinsed
2 handfuls kale
Juice of one lemon
Melt the coconut oil. Saute the onions on low heat for about 5 minutes. Before they turn translucent add the garlic, ginger and jalapeno and stir well. Add in the tomato paste and spices, saute for 1 minute.
Quickly deglaze the pan with 1/2 cup of water. Add in the remaining broth, coconut milk and sweet potatoes. Softly simmer for 10 minutes to soften the sweet potatoes; they should still have texture to them rather than be too soft. Add in the kale and beans, continue to simmer for 5 minutes to wilt the kale and then turn off the heat. Taste and adjust salt.
Add a little lemon juice to each bowl rather than the pot (in case you have left overs, the lemon will become too acidic.)
0