Sweet Potato and Kale Soup
This is a delicious fall soup. The recipe consists of a few simple ingredients and promises to be a hit at any event.
This is a delicious fall soup. The recipe consists of a few simple ingredients and promises to be a hit at any event.
- Carbohydrate 28.7501175 g
- Cholesterol 0 mg
- Fat 4.01053000144734 g
- Fiber 4.60507500219345 g
- Protein 4.7154675 g
- Saturated Fat 0.568136250199849 g
- Serving Size 1 1 Serving (567g)
- Sodium 263.555000000029 mg
- Sugar 24.1450424978065 g
- Trans Fat 0.289238250039195 g
- Calories 158 calories
Step-by-step
- Dice Onions, Garlic and Chili
- Cut up sweet potato / yam into small pieces
- Add oil to pot and let heat up. Once warm add the cumin seeds and let it cook and change color slightly
- Add Garlic and Chili - cook a bit, but do not let it burn
- Add Onions and Sweet Potatos (saute until onion is golden brown and carmelized)
- Add in hot water and seasoning to taste
- Boil until the Sweet Potatoes are soft. Once soft use a potato masher and mash up some of the potatoes. If you need to add water please do.
- Add in kale and a shake of cinnamon powder and boil for another 15-20 minutes.
Ingredient measurements rarely convey how the physical state of produce dictates the outcome of a simmered dish. Fresh garlic cloves, when crushed rather than minced, release greater amounts of allicin, producing a sharper aromatic base that mellows during the sauté. Preserved or pre-minced jarred garlic lacks these volatile compounds, yielding a flatter flavor profile that struggles against the natural sweetness of yams. Raw onions contain sulfur compounds that break down into sweet-tasting propyl mercaptans when caramelized over medium heat for approximately ten minutes, a transformation that dehydrated flakes cannot replicate. Starch gelatinization occurs when sweet potatoes boil in water; as the cell walls rupture around the 20-minute mark, amylose leaches into the liquid and thickens the broth naturally without requiring added starches. Spices like ground cumin undergo thermal degradation in hot oil within 30 seconds, releasing hydrophobic essential oils that fat molecules absorb much more efficiently than water can. Cinnamon contains cinnamaldehyde, which chemically counters the bitter glucosinolates present in brassicas like kale. Simmering the greens for the final 15 to 20 minutes allows these bitter notes to neutralize while preserving vibrant chlorophyll levels. Storing fresh tubers in a cool, dark pantry prevents enzymatic conversions that transform starches into excess sugars prematurely. Utilizing whole spices instead of pre-ground powders preserves aromatic potency by minimizing surface area exposure to oxygen.
