I really wanted soup with kale in it, but alas there was no kale at the store so I had to settle for spinach. I still prefer my greens cooked to in salad form which is why I love fall so very much. I actually got up for a run early yesterday morning and was really looking forward to admiring all the red leaves, but alas it was too dark out and I couldn’t really see anything. I miss the old daylight savings.
(makes 2-4 servings)
1 potato, cubed
750ml chicken or vegetable stock
1T olive oil
2 boneless, skinless chicken thigh, cut into small strips
salt and pepper
1t curry powder
1/2 small onion, minced
1t minced ginger
1 medium sweet potato, cubed
1 bunch of spinach, washed and roughly chopped
yogourt for garnish (optional)
Put potatoes, sweet potatoes and chicken stock into a soup pot and turn on to medium. Meanwhile heat a skillet to medium and add olive oil. Sprinkle chicken with salt and pepper and add to the skillet, stir fry for a minute or two until almost fully cooked. Remove chicken to a plate and set aside. Add curry powder, onion, garlic and ginger and saute until onion is translucent. Add to the soup pot along and cook for 10 minutes at a simmer then stir in chicken and spinach, cover, and cook for a minute more. Taste and correct for seasoning.
Serve with a dollop of yogourt on top.
{ 6 comments… read them below or add one }
This recipe is ideal for cool Fall weather! I also prefer my greens cooked, sometimes I’ll even put spinach in meatballs
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I’ve actually never had kale! But I have had a curried sweet potato soup before, and loved it – I bet this version is delicious!
I’m getting in the mood for soup more and more as well. I’ve just been googling some recipes for soup with cauliflower or cauliflower soup.
Now this pic wasn’t taken with your iphone! lol
I too love kale and you should find escarole around now…a good sub.
A fine soup there, Kat.
This sounds delicious to me!
Thanks for sharing tasty recipe. Its a great combination of potato, chicken and onion.