Japanese Yam and Kale Soup with Crispy Lime Tortillas

Japanese Yam and Kale Soup

with Crispy Lime Tortillas

GET RECIPES DELIVERED
dinner

Seasonal Menu Spring Recipes Quick and Easy Nut-Free High-Protein Gluten-Free Soy-Free Leafy Greens Root Vegetables Beans/Legumes Appetizer Soup Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
17g
CARBOHYDRATES
116g
PROTEIN
20g

MAIN INGREDIENTS

  1. 2 cloves garlic
  2. 1 onion
  3. 1 Japanese yam
  4. 2 oz curly kale
  5. 1 jalapeno
  6. 1ear corn
  7. 1 can cannellini beans
  8. 2 packets vegetable broth concentrate
  9. ½ tsp cumin
  10. 1 tbsp Mexican oregano
  11. 1 lime
  12. 2 corn corn tortillas
  13. 1 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition.
Allergens: N/A
Nutrition

TOOLS

  • Large pot
  • Microplane or zester
  • Medium skillet

INSTRUCTIONS

1
Prepare the vegetables
Mince the garlic. Peel and dice the onion. Dice the Japanese yam (no need to peel). Desteem the kale and thinly slice leaves. Trim, deseed, and mince the jalapeño. Remove the husk from the corn and cut the corn kernels from the cob. Drain and rinse the cannellini beans.
2
Start the soup
Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the the minced garlic, diced onion, as much jalapeño as you’d like, and a pinch of salt. Cook until fragrant, about 2 to 3 minutes.
3
Simmer the soup
Add the diced yam, corn kernels, cannellini beans, vegetable broth, cumin, Mexican oregano, 3 cups water, 1/4 tsp salt, and a pinch of pepper to the soup pot. Bring to a simmer, cover and cook until the Japanese yams are fork tender, about 10 to 12 minutes.
4
Crisp the tortillas
Zest the lime and cut into wedges. Slice the corn tortillas into ¼ inch thick strips. Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tortilla strips and cook, tossing occasionally, until browned in places and crispy. Transfer to a paper towel-lined plate and sprinkle with salt and lime zest.
5
Serve
Add the sliced kale to the soup and stir. Ladle the Japanese yam and kale soup between large bowls and top with the crispy lime tortillas. Serve with lime wedges. ¡Buen provecho!