Simmer kale, watercress and potato with garlic, ginger and onion for a soup made rich and creamy with a touch of coconut milk.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons duck fat or coconut oil
- 1/2 cup chopped Vidalia onion
- 1/2 cup sliced scallion, white and light green parts only
- 1 cup chopped peeled potato
- 1 tablespoon peeled chopped ginger
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups chicken broth
- 1 1/2 cups firmly packed chopped kale
- 1 1/2 cups firmly packed chopped watercress
- 1/4 to 1/2 cup coconut milk, as desired
Instructions
- Roughly chopped fresh cilantro and chopped toasted cashews, for serving
- Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with the cilantro and cashews.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 148 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 511 mg |