Monday, January 23, 2012

COCONUT KALE AND YAM GLUTEN FREE VEGAN SOUP

This gluten-free soup contains a vegetable that, until recently, I carefully avoided: kale. After a green smoothie that neither killed nor repulsed me, I changed my tune, and now add kale into any dish I can. Here's a soup that doesn't particularly read as focused on greens, but they're there, and with all their nutritional value! Here's the recipe:

In a soup pot, saute one chopped large onion and three minced garlic cloves 3T oil.
When onion is translucent, add 2T minced ginger, 1/2 T thyme, 1/8 tsp cayenne, 1/4 tsp nutmeg, 1/2 tsp allspice and 1/2 tsp cinnamon. Stir till onion is coated with spices.

Add
6 cups shredded kale (no stems)
2 cups diced sweet potato
2 cups diced butternut squash
(or all sweet potato or all squash if that's what's available)
Stir to coat with spices.

Add
1 28oz can tomatoes, torn into small pieces
4 cups vegetable broth
4 oz coconut milk
2 cups cooked cannellini beans (or other white bean)
1T agave syrup
salt and pepper to taste
Stir well and simmer until squash and potatoes are tender.
Top each bowl with a squeeze of fresh lime juice

Serves 4-6

3 comments:

Elizabeth said...

Sounds fantastic!! My daughter would really like this.
Try kale in smoothies, it is fantastic. I have several recipes on my blog also our favorite way to enjoy kale is my Raw Kale Salad recipe. Even my 3, 5 and 7 year olds devour it!!!
Peace and Raw Health,
Elizabeth

lenea said...

Nice!

G.F.Veg said...

thanks to both of you for writing!