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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An interesting blend of veggies including okra, kale and black-eyed peas go into this bright and hearty soup. No kale on hand? Use spinach instead.âCrystal Bruns, Iliff, Colorado Ingredients:
2 medium onions, chopped |
2 teaspoons canola oil |
3 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1/2 teaspoon dried thyme |
1/4 teaspoon ground allspice |
5 cups vegetable broth |
2 cups cubed peeled sweet potato |
3 cups chopped fresh kale |
1 cup frozen sliced okra |
1 cup coconut milk |
1 cup canned diced tomatoes, drained |
1 cup canned black-eyed peas, rinsed and drained |
2 tablespoons lime juice |
Directions:
1. In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
2. Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through. Yield: 6 servings.
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