Curried Sweet Potato, Garbonzo And Kale Soup

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   1. In a separate pot, heat the beans and liquid on medium heat, with the bay leaf

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   2. Peel & mince the garlic and ginger

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   3. Wash and trim the celery, slice thin

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   4. Peel and chop the sweet potato in bite sized pieces

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   5. Wash and strip the leaves from 1 bunch of kale. Discard the stems. Chop the leaves in small pieces

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   6. Heat the olive oil on medium low in a large dutch oven

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   7. Saute the garlic, ginger, and mustard seeds 5 minutes

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   8. Add the sweet potatoes and celery, saute 5 minutes

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   9. Add the spices, stir for a minute to heat through

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    10. Add the kale and stir fry until it wilts

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    11. Add the beans, liquid, and coconut milk. Bring to a boil, cover and simmer 10 minutes or until veggies are tender

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    12. Add Braggs or soy sauce, pepper, and salt just before serving

No additional tips available.