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Superfoods Soup - The Stus Recipe

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This recipe for Superfoods Soup - The Stus is from Adams Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 yellow onion, diced
2 tsp. fine sea salt
2 tbsp. curry powder
1 sweet potato (yam), unpeeled, cut 1/2-inch dice
1 can (13.5 ounces) unsweetened coconut milk
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) chickpeas (garbanzo beans)
1 c. chopped kale, stems removed
Juice of 1 lime
Directions:
Directions:
Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally, until softened but not brown, about 5 minutes.
Add the curry powder and cook, stirring continuously, for 30 seconds, being careful not to let the spices brown.
Add 5 cups water, sweet potato, coconut milk, tomatoes, and chickpeas to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until the sweet potatoes are soft, about 20 minutes (be careful not to overcook).
Stir in the kale and simmer just until wilted. Turn off the heat and stir in 1 tablespoon of the lime juice. Taste and add more lime juice and salt, if needed.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Recipe from the Run Fast, Cook Fast, Eat Slow cookbook by Olympian and world-class distance runner Shalane Flanagan and nutrition coach Elyse Kopecky. The simple guiding principle: Eat a variety of real food, and don’t obsess about fat and calories.

 

 

 

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