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Wednesday, January 4, 2012

Kale, White Bean, and Yam Soup

This is only somewhat adapted from Joy the Baker, but man, I love this soup! I made it at my Holiday Cookie Party this year, as the healthy side of the eating-cookies-til-we-burst event.... and everyone loved it. (just like she does, even served over brown rice) I was kind of riced-out yesterday, so here is what I did last night:

Kale, White Bean, and Yam Soup of Amazingness:

1 Tbsp olive oil
1.5 large yams (I had a half left over... you can totally do two though) peeled and diced
1 medium sized onion, diced
3 cloves garlic, crushed
2 tsp. fresh ginger, diced very finely
3/4 tsp. turmeric
1/2 tsp. red chili flakes
1 can white beans, drained
1/2 c. quinoa
6 c. veggie broth
1 can coconut milk (I used light, but any will work)
1/2 a bunch of kale (or more to your liking), chopped finely

In a large pot, heat the oil, onions, and garlic over medium heat. Add the spices and ginger, and then pour in the broth. Add the quinoa and the beans, cook for 20-25 minutes. If a large amount of the broth is absorbed, add another cup or two. Then add the coconut milk and the kale. Cook until the kale is pliable and the stalk part is soft.

Serve with salt and pepper.

1 comment:

  1. This was SO good! I'm so glad you posted this recipe! I was just telling my friend who's gone vegan about it.