Sweet Potato Coconut Kale Soup

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It’s soup season, and not only that, but it’s my crazy-busy season, where one of the kindest things I can do for myself each Monday is to make a gargantuan pot of soup that I can ration out over the rest of the week for work lunches, accompanied by simple open-faced sandwiches on homemade bread.  

November and December for me isn’t even about not having time to cook; it’s about not having time at work to even think about what to eat for lunch.  The default plan of heating up a hearty soup is pretty much all I can handle once my work day starts, if I want any chance of eating before 3:30 p.m.

I had stumbled upon the idea for this soup during a rushed attempt at trying to catch up on my blog reading one night. Without even wanting to take the time to read the recipe, I literally just saw the title of this soup, thought hey, that sounds like a fantastic combination of flavors, and added it to my day-off to-do list for the next week.

It’s basic as far as soups go — no blending, no pureeing, not even really worrying about whether vegetables are getting overcooked and falling apart.  This soup is more bulk than broth, which is what I was going for since I wanted it to be filling even without any official protein to speak of, and although I’m generally not even a fan of sweet potatoes, they impart a really wonderful sweetness to this soup, without having to add any other herbs or spices — also fantastically simple.

It starts, as any good soup does, with a chopped yellow onion, sauteeing in olive oil.

After about 5 minutes, I added in three huge cloves of minced garlic, and a chopped jalapeno pepper (seeds removed).

I used two and a half large sweet potatoes for this soup, a little less than a pound and a half, chopped into one-inch cubes.  These got added next, and I filled the rest of the pot up with broth and water — a combination of my own homemade chicken stock, and my favorite commercial brand, Better Than Bullion.  

I brought this to a boil and the reduced the heat to medium, and left it to simmer while I went and did my dishes.  My plan for the rest of the night was to make some headway on a set of reversible crocheted coasters for an upcoming Christmas present, and after dinner I wanted nothing standing between me and a pair of pajamas, my cozy couch with the heat cranked, a crochet hook and six cones of soft bamboo yarn, and five episodes of Parks and Recreation.

Once the potatoes had softened (and sort of disintegrated, which I don’t mind in this soup), I added an entire bunch of green kale, chopped, and a can of coconut milk.

Overwhelming a pot with an unwieldy portion of greens and watching them lose their water and cook down is one of my favorite things to do, so I did not do this in manageable phases.

And it all worked out.

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