African Kale and Yam Soup Recipe

African Kale & Yam Soup

Lindsay S. Nixon


  • small red onion, sliced thinly
  • 1 cup  water
  • 2 cups  vegetable broth
  • yam, peeled and diced
  • 5 cups  kale, chopped
  • 2 teaspoons  chili powder
  • 1 teaspoon  cumin
  • 1 teaspoon  garlic powder
  • 1/4 teaspoon  red pepper flakes
  • 1 teaspoon  mild curry powder
  • 1 tablespoon  yellow miso paste*
  • 1/4 teaspoon  cinnamon

This soup has a wonderful exotic feel to it. The broth is especially flavorful, so be sure to have toast on standby so you can soak up every last drop!


Add the onions and ¼ cup of the water to a medium-sized pot and cook over high heat until translucent, about 3 minutes. Add the broth, yam, and remaining water and bring to a boil. Once boiling, reduce heat to medium and cook until the yam is almost fork-tender, about 3 minutes.

Immediately add the kale and remaining ingredients and cook, stirring frequently, until the kale is dark green and soft, about 3 more minutes. Remove from heat and let stand for 5-10 minutes to allow the flavors to combine.


*Note: Miso paste comes in different varieties — white, red, yellow, and brown. White and red misos can be used as a substitute for yellow miso, but for this recipe, avoid brown miso, which has a stronger flavor. You can usually find it in the refrigerated section of the supermarket, next to salad dressings.

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