This recipe is a result of me wandering around Whole Foods when I was visiting my sister in September. When I go and stay with my sister, I love nothing more than visiting the different grocery stores, Whole Foods a firm favourite of mine, and seeing what products they stock (just a note – just because it’s sold in Whole Foods, it doesn’t make it healthy, this goes for all health food shops! Still check ingredients lists).
On this particular visit, the staff were just putting out the hot food to the buffet area and I noticed they had a sweet potato and kale chowder, which looked delicious, however, I didn’t buy any as I already had lunch sorted. However, I couldn’t get the chowder I had seen out of my mind but I didn’t know what ingredients they used – aside from sweet potato and kale – so I developed this recipe and created my own delicious chowder 🙂
Unlike the chowder I saw in Whole Foods I have used white potatoes in my dish as when I first tested this recipe that’s all I had in the cupboard and they worked. I’ve not even tried this recipe with sweet potatoes, I’m sure they’d work just as well although cooking times may need to be adapted.
Potatoes are a good source of vitamin C, fibre, B vitamins and a number of minerals. As they contain tryptophan, an amino acid, they have a calming effect. Have you ever felt a bit sleepy after eating potatoes? That’ll probably be the tryptophan!
-1 Tbsp olive oil or coconut oil
-1 medium-sized onion, peeled and finely diced
-2 cloves of garlic, peeled & crushed
-1 thumb-sized piece of ginger, peeled & finely grated
-1 tsp. ground turmeric
-2 tsp. curry powder (I used one with a medium heat)
-500g diced potatoes (the dice should be bite-sized)
-1 x400ml can of coconut milk (I use Essential Trading)
-70g shredded/chopped kale (weight given is after tough stems have been removed)
-1 1/2 cups frozen sweetcorn
-salt & pepper to taste
-handful of fresh coriander, to serve (optional)
How To Make
Place a large pan over a medium heat and warm the oil.
Once the oil is warm, add the diced onion to the pan and cook gently for 5-6 minutes until the onion is starting to soften.
Next, add the garlic and ginger and cook for a few minutes before adding the turmeric and curry powder. Stir continuously so the spices don’t burn.
Add the diced potatoes to the pan to coat in the spices then pour in the coconut milk. Fill the empty coconut milk can with water and add this to the pan too, give everything a big stir.
Bring the pan up to the boil then reduce to a simmer and cook for 8-10 minutes or until the potatoes are tender but still hold their shape. Cooking time will depend on the size of your diced potatoes.
Once the potatoes are almost done, add the kale and sweetcorn and cook for 3 minutes until the corn is cooked and season with salt and pepper to taste.
You can either serve the soup as is or blend half or all of it. I personally blend half the soup as it makes it thicker but you still have pieces of vegetables to enjoy.
Sprinkle over fresh coriander, if using, serve warm or allow to cool and store in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.