Inspiration comes in many forms.
This week, I was privileged to attend one of Steve Ottersberg's cooking classes at Namaste Health Center in Durango, Colorado. His love of chemistry, food, humor and teaching mingled together to make a perfectly entertaining evening.
I was so inspired by his knowledge of food interactions and benefits that I created this recipe from tidbits I learned in class. This soup is surprisingly bright, yet filling. . .warm and complex with a hint of a sunny tartness. Enjoy!
Sunny Sweet Potato, Kale and Sausage Soup
12 oz. ground Italian sausage
2 c. sweet potato puree (from about 2 pounds sweet potatoes)
4 c. homemade smoked turkey stock (regular chicken broth will do)
2/3 c. coconut milk
2 T. olive or coconut oil
1 onion, chopped
2 garlic cloves, minced
1 t. turmeric
1 t. black mustard seed
4 c. chopped kale
1/2 t. salt, or to taste
1/2 t. pepper, or to taste
Cook sausage in pan until crumbly and browned. Set aside onto towels to absorb excess oils.
Peel and cut sweet potatoes into large chunks. Boil for about 20 minutes, or until tender. (or roast unpeeled potatoes in oven for 45-60 minutes at 400 degrees and scrape pulp from skins.). Puree in food processor once cooled a bit. Add sweet potato puree to large soup pot with stock, coconut milk, sausage and juice of half a lemon.
In pan, saute onion, turmeric and black mustard seed in oil until onion is translucent. Saute garlic the last 30 seconds. Stir pan contents into soup pot. Add chopped kale, salt and pepper, and simmer for 15 more minutes.
Enjoy in front of a warm fire.
Did you know: It's best to eat kale with acidic foods (lemons or tomatoes) in order to help break down its oxalic acid and make it more digestable? Cooking can also break down this acid.