Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: Dani Lind
Recipe type: Soup
- 2 med-large leeks, white and light green only
- 1 large red onion
- 2 Tbs. Driftless Sunflower Oil
- 1½ tsp. salt, more to taste
- 1 lb sweet potatoes
- 1 small red potato
- 2 green kale tops
- ⅔ cup chopped fresh cilantro
- 2- 2½ cups vegetable broth
- fresh ground black pepper
- 1 Tbs. cumin seed
- 1-2 Tbs. fresh lemon juice
- a pinch of hot pepper
- optional garnish: crumbled feta cheese
- Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. 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 (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the 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 into bowls and garnish with a heaping spoonful of crumbled feta cheese.