Coconut, Sweet Potato, Kale Soup

Servings: 10
Preparation Time: 30–45 minutes

Ingredients:

• 1 small onion, chopped
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 2 1/2 quarts water
• 1 cup Tropical Traditions Coconut Cream Concentrate
• sea salt, to taste
• 1 teaspoon ground black pepper
• 3 cloves garlic, pressed
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes, cubed in 1/2 inch pieces
• 1 large bunch kale, deveined and chopped 

Directions:

In a large saucepan, sauté onion in coconut oil.

Add water, Coconut Cream Concentrate, salt, pepper, garlic, cayenne, and sweet potatoes to saucepan and cook over medium-high heat until potatoes are tender, about 15 minutes.

Next, add chopped kale and cook until kale is softened, about 5 minutes.

Serve and enjoy.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Kale and Okra Soup (Callaloo)

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 4 cups chicken stock
• 1 bunch green onions, chopped
• 6 cups fresh kale, chopped
• 4 cups okra, chopped
• 3 garlic cloves, chopped
• 6–8 sprigs thyme
• 4 tablespoons Coconut Cream Concentrate

Directions:

Combine all ingredients except Coconut Cream Concentrate in a large pot. Bring to a boil, and then reduce heat to a simmer.

Simmer uncovered for 20–25 minutes until veggies are nice and soft.

Puree soup using an immersion blender. (You could do this in a conventional blender but be careful not to burn yourself!). Note: if the stalks of your thyme sprigs are very tough, you might want to remove them before pureeing.

Add Coconut Cream Concentrate and stir to dissolve. Enjoy!

Recipe and photo submitted by Sarah, Marietta, GA.

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