Hmmm how funny. Not haha funny but ‘ooo-its-strange-that-this-is-the-first-recipe-i’m-sharing-with-you kind of funny. YaSee…
I’m a closeted soupist.
This means that if you were to ask me whether or not I like soup then the answer would immediately be something like “er no, soup is nasty and *extend nonsense talk here*” or maybe just a straight no…but the truth is that…I make them, I devour them, I crave them, I love them. My issue definitely has something to do my stubborn/weird nature, particularly as I was so adamant about my hate for them during my childhood that I vowed to keep this secret for eternity so that I never had to admit that I was
weak wrong. I wanted to live by that vow. Until I realised how terrible it is to live a lie. You see? Funny.
They are pretty incredible. Not just because they’re tasty, nutritious and morph your chest into a radiator, but because a lot of them are linked to cute childhood memories of me being sick – which was quite a regular occurrence tbh – and my Nanny* whipping me up a bowl of soup that I hated to love.
*Nanny aka. Grandma – my name is not Corinne. If you don’t watch the trash show ‘The Bachelor’ then please ignore this and if you do then I apologise for the very bad joke. WARNING! I am full of them 😀
This sweet potato and kale soup is quite the buff ting, and if it were a celebrity it would be Solange because of the warmth it brings to your soul. I’m personally not a fan of the complex soup where you have to do some frying first then add 1 cup of cream and a tub of cholesterol because I feel like I’m cheating myself out of a really healthy meal. So this recipe doesn’t just have the added bonuses of being easy, quick and delish, but its also great for you.
(Yes, the soup looks like its trying to crawl out of the sides of the bowl but pls appreciate my great effort and desire to impress you with the garnish)
Sweet Potato and Kale Soup (Serves 3, or 20 borrowers)
Prep Time: 5 Minutes (well, depends on how fast you chop and sweet potatoes can be annoyingly testing)
Cooking Time: 15-20 Minutes
2 sweet potatoes
1 ½ cups of kale
1 thickly sliced red onion
2 cloves of garlic
4 cherry tomatoes, halved
10g fresh ginger
½ tsp. salt
¼ tsp. ground black pepper
1 tbsp. of chopped fresh coriander leaves
- Peel, then thickly chop the sweet potatoes and carrots before putting them in a pot along with the kale, onions, salt, pepper and cherry tomatoes.
- With the back of a knife, crush the garlic and ginger then add them to the pot.
- Add the water, making sure that the ingredients are immersed (but not drowning because the vegetables will release their own liquids) before bringing to a boil. Stir, and leave to cook for 15 minutes, or until sweet potatoes and carrots are very soft, then blend. Preferably with a hand blender to prevent mess and the heartache of more cleaning.
- Once blended, place back into pot and put hob on lowest heat. Add coriander and stir in for 1 minute. But if you hate coriander, do not do that.