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be the HEALTHIEST you!

Hot, Hearty, Healthy- Comfort Soup Kale and Sweet Potato - Chicken Soup with Cumin and Lemon

November 9, 2018

 

Serves 6 large servings

 

Sturdy black kale, onion, Brussels sprouts and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines.

 

Any kind of kale can be used in this soup.

 

Yams can be used in place of sweet potatoes if that’s what you have on hand.

 

Ingredients

 

◦   1 large white onion, cut into chunks

◦   ½ lb of Brussels Sprouts

◦   1 Tbs. unprocessed coconut oil

◦   1 Tbp. Olive oil

◦   1 1/2 tsp. sea salt, more to taste

◦   12 oz. sweet potatoes (350 g.)

◦   2 large heads of Kale

◦   4 green onions, sliced (75 g.)

◦   2/3 cup chopped fresh cilantro (45 g.)

◦   2- 2 1/2 cups bone broth, as needed (about ½ liter)

◦   1 lb of chicken breast, cut into 1” pieces

◦   Fresh ground black pepper

◦   1 Tbs. cumin seed

◦   1-2 Tbs. fresh lemon juice

◦   a pinch of hot pepper

◦   garnish: additional green olive oil

◦   optional garnish: crumbled feta cheese
 (when entertaining)

 

Instructions

 

Heat the coconut oil in a non-stick pan and start pan browning the chicken, onions and Brussels sprouts with a sprinkle of salt. Cook until all items are golden, about 20 minutes.

 

Meanwhile, peel the sweet potatoes, and cut them all in 1/2 inch dice. Trim the thick stems from the kale, and cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1 1/4 liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes.

 

Add the chicken, onions and Brussels to the pot, along with the sliced green onions, cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.

 

Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.

 

Ladle the soup into warm bowls, and garnish each bowl with a olive oil (do this for everyday dinner). If you like cheese, a heaping spoonful of tangy crumbled feta cheese dropped on top of each serving is fantastic (use the feta when entertaining).

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