African Kale & Potato Soup | serves 2 (SF)(GF)
1 small red onion
2 cups low sodium vegetable broth
1 sweet potato, diced
5 cups kale, chopped (about 1 bunch)
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder, granulated
¼ tsp red pepper flakes
1 tsp mild curry powder
1 tbsp miso paste (yellow or white, not brown)
¼ tsp ground cinnamon
Slice red onion into thin slices. Line a medium pot with 1/4 cup of water and cook onions over
high heat until translucent, about 3 minutes. Add broth, sweet potato, 3/4 cup water and
bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork
tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring
frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes,
allowing flavors to merge.
Per serving: 203 calories, 2.7g fat, 42g carbohydrates, 8g fiber, 7.3g sugars, 9g protein
Chef’s Note: For a soy-free variation, use chickpea miso.

I added chickpeas to my soup. This soup is a party in your mouth; what an amazing grouping of spices.