“Soul Food” Sweet Potato Soup ♥ with Chicken, Kale & Coconut Milk


I don't as much read recipes as much as scan them, first the list of ingredients. Here, it was the sweet potato broth that first grabbed my attention. Instantly I wondered, Why is it that our soup broths are so, I dunno, watery? In contrast, this broth has both color and texture. That first time, it was a "fridge cleaning" night – a sprouted onion, gnarly celery, a wizened carrot, a dusty sweet potato. That Sweet Potato Broth? A miracle. Supper that night was a big hit, it hit the spot.
So far this year, I'm keeping a New Year's resolution to stock the freezer with meals for later: fewer "leftovers" and more "planned overs". And oh my but it's paying off. One night we worked in the garden until the light was long past. Inside, we had a definite case of the hungries! While the soup warmed up on the stove, I made a one-bowl, two-fork salad to share. We sat down to eat, grimy, dirt under our nails but pleased with our labors and warmed with good soup and good salad. What a way to feed a soul.
RECIPE for SOUL FOOD SWEET POTATO SOUP with CHICKEN, KALE & COCONUT MILK
Hands-on time: 35 minutes
Time-to-table: 2-1/2 hours
Makes 11 cups
Time-to-table: 2-1/2 hours
Makes 11 cups
SWEET POTATO BROTH
Hands-on time: 20 minutes over 90 minutes
1 tablespoon olive oil
1 onion, chopped
3 ribs celery, chopped
1 carrot, chopped
1 large sweet potato (about 11oz/300g), peeled and diced
5 whole cloves
6 cups water
Salt & pepper
SOUP
Hands-on time: 15 minutes over 45 minutes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon ground cardamon
Pinch turmeric (for color)
Pinch cayenne
5 cups Sweet Potato Broth
1 cup full-fat coconut milk
1 bunch kale, leaves only (about 3.5oz/100g), cut into ribbons
12 ounces/350g/about 3 cups Cooked Chicken "pulled" into strands
1 15-ounce can black beans, rinsed and drained
Salt & pepper to taste
SWEET POTATO BROTH In a large, heavy skillet, heat 1 tablespoon oil until shimmery on medium high heat. Add the onion, celery and carrots as they're prepped, stirring to coat with fat. Let the vegetables cook, stirring occasionally, until they begin to develop a golden color. (Season with salt and pepper.) Add the sweet potatoes, stir to coat with fat, let cook until warmed through. (Season again.) Stir in cloves and water. Bring to a boil, reduce heat to maintain a slow simmer. Cover and let simmer until the sweet potatoes are cooked through and soft, about 30 minutes. REMOVE THE CLOVES! Let the broth cool for about 30 minutes. With a food processor or a blender, process in batches until smooth. Can be made ahead of time.
SOUP In a large, heavy pot, heat 1 tablespoon oil until shimmery. Add the garlic, coriander, cardamom, turmeric and cayenne, let cook for 1 - 2 minutes. Add the Sweet Potato Broth, coconut milk, kale, Cooked Chicken and black beans. Season and bring to a boil. Reduce heat to maintain a simmer, cover and let simmer until for about 30 minutes until kale is cooked. Taste and season again.
Serve hot with gusto! This soup keeps in the fridge for two to three days and also freezes well.
ALANNA's TIPS & KITCHEN NOTES




Still Hungry?
NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
MORE FAVORITE SWEET POTATO RECIPES
~ My Favorite Sweet Potato Recipes ~~ Vegetable Chili with Sweet Potatoes & Chipotle ~
~ Savory Stir-Fried Sweet Potatoes ~
~ Sweet Potato & Butternut Squash Tagine ~
~ more sweet potato recipes ~
from A Veggie Venture
~ Chicken Cider Stew ~
~ Rustic Mashed Sweet Potatoes & Carrots ~
~ Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle ~
~ more sweet potato recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
Healthy Creamed Spinach














A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015
Is there a way to pin this? It looks great and I know that when I want to make it I'll never find it again......... :)
ReplyDeleteKaren ~ Glad you like the recipe, me too! FYI if you hover over the photo, there’s an embedded “pin” button. Easy as pie! I just tested, however, that doesn’t work on your phone/mobile. I think there’s an easy solution, watch for it shortly! PS Thanks for the nudge-nudge, I’d way rather be in the kitchen than at my desk!
ReplyDeleteOh, isn't this funny! I *just* finished listening to a podcast that included an interview with the author of Soul Food Love - how wonderful to see this! Thanks, Alanna, I'm definitely keeping this to do soon - after all, it's getting to be Soup Season here in the Northeast! :)
ReplyDeleteKris ~ Isn’t that funny?! The same thing happened to me today. I was thinking about making pumpkin muffins and all of a sudden, my InBox was filled with pumpkin recipes. Tee hee -- it’s a seasonal thing, right?! Thanks so much for writing, I love these little connections across life! PS Whose pod cast? I’m always looking for new ones.
ReplyDeleteHello Alanna, I love your recipe blog. It looks very delicious and healthy. Thanks for sharing.
ReplyDeleteThank you! I found the hidden pin and it worked like a charm. This is on my list for the next big storm. I LOVE making soup on stormy days.... I may make the broth ahead and freeze it. I always have shredded chicken in the freezer.......... I'm thinking this with some of my nutflour bread or maybe my hazelnut corn bread, a little fire, some wild and windy rain.........yep. Sounds perfect. Time to start prepping to make sure I have everything handy. Thanks again!!!
ReplyDeleteHoly Food ~ Thanks so much, I appreciate your writing!
ReplyDeleteKaren ~ You are an amazing planner-aheader! PS Nutflour bread???? Hazelnut cornbread???