Postpartum Sweet Potato and Kale Soupposted 5/17/23 -- 1 large onion, diced
1 bell pepper (preferably red), diced
2 stalks of celery, chopped
1 medium zucchini, cut into ½ in pieces
3-5 cloves of garlic, minced
1 tablespoon of fresh ginger, grated; or 1 tsp dried ginger
1 tsp dried rosemary
½ tsp dried thyme
2 medium sweet potatoes, peeled and diced
1 can of chickpeas, drained and rinsed
½ cup of brown rice or quinoa, rinsed
4 cups vegetable broth
4 cups water
4 cups of kale, roughly chopped
Salt and pepper, to taste
- Add onion, bell pepper, celery, and zucchini to a pot with 2 tablespoons of oil or water. Sauté over medium heat for about 5 minutes, until the onion is translucent. Add garlic, ginger, rosemary and thyme, then sauté for an additional 2 minutes.
- Add rice or quinoa, sweet potato, chickpeas, vegetable broth and water. Stir and bring to a boil over high heat. Once boiling, reduce to medium low heat and simmer for 20 minutes.
- Add chopped kale and cook an additional 5-10 minutes. Add salt and pepper to taste. Eat warm.