- Todd English born (1960)
African Kale and Yam Soup Recipe
Lindsay S. Nixon
- 1 small red onion, sliced thinly
- 1 cup water
- 2 cups vegetable broth
- 1 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.