Vegan Sweet Potato and Coconut Milk Soup, Spice Pickled Apples, - KPTV - FOX 12

Vegan Sweet Potato and Coconut Milk Soup, Spice Pickled Apples, Crispy Kale

Recipe courtesy of Departure Restaurant and Chef Gregory Gourdet

Serves 8

For the Pickles:

  • 4 Fuji apples, or any other crisp red variety, washed, small dice
  • 1 cup rice wine vinegar
  • 1 cup sugar
  • 6 cinnamon stick
  • 6 dried thai chili

Bring sugar, vinegar and spices to a boil. Pour over apples. Cover with plastic wrap and let cool to room temp. Refridgerate overnight. Let sit at room temp to serve.

For the Soup:

  • 2.5 # sweet potatoes, peeled, large dice
  • 8 cloves garlic
  • 3 oz ginger, peeled, sliced thin
  • 1 qt coconut milk
  • 2 qts water
  • 3 Tbs salt

Place all ingredients in a large pot. Simmer until sweet potatoes are very tender. Puree soup until very smooth. Adjust consistency with water if necessary.

For the Kale:

  • 1 bunch kale, washed, de-stemmed
  • 1 clove garlic, sliced thin
  • olive oil
  • sea salt

Toss kale with a pinch of salt, garlic and olive oil. Spread on a tray and bake at 350degrees for 9-10 minutes until crisp but not brown.

To Serve:

  • chili oil
  • olive oil
  • cilantro leaves

Pour hot soup into serving bowls. Spoon in 1 tablespoon pickled apples and a bit of pickling juice. Garnish with crispy kale, cilantro leaves and a drizzle of both oils. Enjoy! 

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