Apple season will soon be upon us and the next crop of kale will be ready to pick also! I understand from the food trendies that kale 'is so last year' but that doesn't mean we can't keep making great recipes with it. Keep this recipe in a safe place for when we get to apple picking season!
2 cups low-sodium vegetable broth
1 pound kale, carefully washed and stemmed
1 large sweet potato (or yam), peeled and cut into small cubes
1/4 tsp salt
1/4 tsp ground cumin
1 tablespoon olive oil
1 vidalia (sweet) onion, diced small
1 small MacIntosh apple, peeled, cored and chopped
1/2 cup fat free, plain Greek yogurt
1/2 tablespoon , chopped fresh rosemary (optional)
1. Bring the broth to a boil in a large sauce pan. Add the diced sweet potato - let cook until soft. Add the kale, cover and
simmer for 8 minutes.
2. Meanwhile in a saute pan over low-medium heat, heat the olive oil. Add the onion, cumin, salt, and let cook for about 8 minutes. Then add the apple and cook an addition 5 minutes.
3. In a blender working in batches, puree the cooked kale, sweet potato, apple-onion mix, cooking liquid and yogurt until smooth. CATION - use a THICK dish towel to hold down the top of the blender! The steam will make the top very hot and it could pop the top off so be careful!
2. At this point you can either put the soup back on the burner to stay warm or garnish with a small amount of rosemary and eat.
ENJOY!
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