By Megan Gaul
Coconut Tomato Kale Soup
11 steps
Prep:1h 15minCook:50min
This is a great and adaptable recipe for any greens you have that are about to go soggy! You can also customize for whatever starchy or root veggies you have on hand. If you don’t have potatoes, use carrots, squash, or turnips. If you don’t have time to make the veggie broth, store-bought works perfectly well. Even the coconut milk can be subbed out for any other cream or milk (dairy or non-dairy). Enjoy!
Updated at: Thu, 17 Aug 2023 03:10:17 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories309.3 kcal (15%)
Total Fat16.8 g (24%)
Carbs38.8 g (15%)
Sugars13.9 g (15%)
Protein7.6 g (15%)
Sodium587.4 mg (29%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Kale - de-stem and chop roughly, save stems
Step 2
Potatoes - remove peels and save, chop potato into ½-inch chunks, submerge chunks in water till time to use
Step 3
Onions - dice, save ends
Step 4
Garlic - smash all cloves, mince 3 and save 2
Step 5
Ginger - peel and grate
Step 6
Combine 4 cups of water, kale stems, potato peels, onion roots, smashed garlic cloves, a pinch of salt, and a tsp of black peppercorns in a pot. Bring to boil and then simmer for around an hour. Pass broth through a sieve to remove veggie scraps. Set broth aside.
Step 7
In a soup-pot over medium, heat coconut oil. Add onions, season with salt, and cook til softened and translucent.
Step 8
Add most of the curry powder, and the minced garlic and ginger. Cook for a minute until fragrant. Add a few tablespoons of the crushed tomatoes, plus the potato chunks (drained and patted dry) and a generous pinch of salt. Cook on medium-high another few minutes till mixture starts to caramelize on the bottom of the pot.
Step 9
Add the vegetable broth and the rest of the crushed tomatoes, scrape up caramelized bits, and season once more with salt. Bring to a boil, then simmer for 30-40 minutes (until potatoes are soft all the way through). Taste, and add the rest of the curry powder if needed.
Step 10
Once potatoes are soft, remove the soup from the heat and blend with an immersion-blender (or purée in a food processor or blender) until desired consistency. Return soup to low heat.
Step 11
Temper an egg yolk with some warm soup in a small bowl, and add it to the soup pot. Add coconut milk, kale, and lime juice. Taste and season with salt a final time if needed.
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