Why recepie famous for?
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach insteads
Ingredients
2 medium onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups cubed peeled sweet potato
3 cups chopped fresh kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice
Instructions
In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
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