Island Kale and Sweet Potato Soup (recipe from Food and Wine)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, chopped (I used a tablespoon of jar jalapenos)
3/4 lbs kale, stems removed, chopped
3 sweet potatoes, peeled and cut into cubes
1 1/2 quarts low sodium broth (I used vegetable broth so my vegetarian can enjoy it)
1 teaspoon salt
1 cup canned unsweetened coconut milk
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.
- Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.
This was absolutely delicious!! I'm definitely going to make this again!
A little bit of other news:
Dianna is going to Nebraska in June. It's for The Thespians Festival, and only select schools are asked to perform. Northwest School of the Arts is only the second school in North Carolina to be asked on the Thespian Festival's stage. They are very excited!!
The cost of the trip for each student is $400. She is trying to raise money for it, and has been doing well so far. I'm going to raffle off an afghan to try and raise money as well. Pray for us as we try and get this together!
I threw a birthday party for Dianna last weekend. All of the info and some pictures for that event are on my other blog, We-doevents. Go check it out; get some party inspiration!
I've had a shoulder issue, so I'm laying low. In the meantime, I'm working hard, planning weddings, crocheting, and just being a mom.
Let me know if you have any questions or comments.
Until next time!
