Watercress, Kale and Coconut Milk Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 148
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 511
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons duck fat or coconut oil
1/2 cup chopped Vidalia onion
1/2 cup sliced scallion, white and light green parts only
1 cup chopped peeled potato
1 tablespoon peeled chopped ginger
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups firmly packed chopped kale
1 1/2 cups firmly packed chopped watercress
1/4 to 1/2 cup coconut milk, as desired
Directions
- Roughly chopped fresh cilantro and chopped toasted cashews, for serving
- Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with the cilantro and cashews.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.