- Taco Day
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.
Calories per serving:143 calories
Dietary restrictions:High Fiber, Low Fat Low Fat Abs, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added