And it’s super healthy! Just look at all those vegetables. As an added bonus, it has a healthy heaping of turmeric in it too.
Turmeric is definitely having a moment right now. It seems everywhere I turn on Pinterest there is another pin about turmeric and how darn healthy it is. (My cousin Lynda would like to take personal credit for the turmeric tidal wave. She posted a shot on Instagram of turmeric root while touring a market in Singapore and swears her photo started the turmeric frenzy. Yes, same cousin as the avocado cookbook author. Read more here.)
Anyways, the thing about turmeric is that it must be stabilized in oil before it can be absorbed by the body. That’s why the recipe below says to stir the turmeric in with the olive oil, garlic and onions. That way this soup won’t only taste good- you can be a proud participant in the Winter 2015 Moment of Turmeric-for-your-Health.
Sweet Potato Soup with Kale
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tsp sea salt
2 tsp dried thyme leaves
1 tbsp ground turmeric
2 tbsp paprika
2 celery stalks, finely chopped
1-28 oz can diced tomatoes
2 sweet potatoes, peeled and cut into small cubes
5 cups of finely chopped kale leaves
Heat the oil in a large Dutch oven (or a pot if you don’t have a Dutch oven.) Sauté the onions and garlic over medium heat for 6 to 8 minutes, until they become slightly golden. Add sea salt, thyme, turmeric and paprika and celery. Stir to coat vegetables thoroughly with spices and continue cooking for 5 to 6 minutes.
Add the entire can of diced tomatoes. Add 5 to 6 cups of water. Bring to boil and then simmer for 20 minutes, allowing tomatoes to stew.
Add the sweet potatoes and let cook for 5 to 10 minutes, until they are almost cooked. They should be soft but not mushy.
Add the chopped kale leaves and cook until just tender, about 4 minutes.
That’s it! Your kale turmeric soup is ready- Bon appetit!
If you’re on a soup kick, check out my Carrot and Parsnip Soup with Apple and Cumin. Double yum.