Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced 1-inch fresh ginger, minced

1 Jalapeno chili, sliced thin

¾ pound kale, tough stems removed and shredded

3 sweet potatoes, cut into ¾-inch cubes

6 cups veggie stock

1 ½ teaspoons salt 1 bunch of cilantro, coarsely chopped leave a few sprigs for garnish (optional)

1 cup unsweetened coconut milk

1 cup long-grain rice 1. In a large saucepan, heat the oil over moderately low heat.  2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  3. Stir in the garlic, ginger, and jalapeno and cook, stirring, until fragrant, about 30 seconds. 4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil.  5. Reduce the heat and simmer, partially covered, until the potatoes are tender about 20 minutes.  6. Add the cilantro and coconut milk; just heat through. 7. Meanwhile, bring a medium pot of salted water to a boil.  8. Stir in the rice and boil until just done (10 to 12 minutes). Drain.  9. Put a mound of rice in the center of each bowl.  10. Ladle the soup around the rice. 11. Garnish with cilantro sprigs if you like.