This year is our second year participating in a CSA (Community Supported Agriculture) distribution, and we LOVE it. Cheap price, local (and organic!) produce… you can’t go wrong! This year, we chose G&S Orchards, and we love it so far.
Normally at the start of the CSA season, leafy greens make up a really large portion of the CSA produce. Since I am not an avid salad-eater like my mother (hi, mom!), I need to find some other ways to use up these leafy greens. I can handle a salad or two, but let’s just be honest and say I can’t eat four bunches of greens in salads all week. Luckily, three bunches a week (for the past two weeks) have been various forms of kale. And there is lots to do with kale 🙂
Take this soup for example: it’s delicious. And perfect for a rainy day. And it has KALE.
Kale, Sweet Potato, and Roasted Chicken Soup
Total time: 40 minutes
Hands-on time: 20 minutes
Serves: 6 entree-sized, large bowls of soup
- 1/2 tbsp coconut oil
- 1 small onion, diced
- 1 tbsp minced garlic
- 1/2 tbsp lemon juice
- 2 medium sweet potatoes, peeled and diced
- 1 1/2 cups roasted chicken (I used leftover rotisserie chicken)
- 1 14-oz can of coconut milk
- 1 tsp black pepper
- 1/2 tsp ginger
- 1/2 tsp salt
- 4 cups chicken broth (I made my own using the rotisserie chicken bones and some fresh herbs)
- 1 zucchini, diced
- 1 jalapeno, de-seeded and diced
- 4 cups chopped kale (I used purple kale and green kale)
- 1 cup cooked rice
- Heat coconut oil over medium-high heat and add onion, minced garlic, and lemon juice. Cook for three minutes.
- Add sweet potatoes and cook for an additional 5 minutes.
- Add chicken, coconut milk, black pepper, ginger, and salt. Cook for another 5 minutes – it should come to a boil.
- Add chicken broth, zucchini, jalapeno, kale, and cooked rice. Simmer for 20 minutes, or until kale is wilted.