A Comforting No-Fry:Spicy Potato & Kale Soup

Ingredients:

• 2 tablespoons olive oil (optional, for sautéing)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth (make sure it’s gluten-free)
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 4 cups kale, stems removed and chopped
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Combine Ingredients: In a large pot, combine the diced onion, minced garlic, grated ginger, cumin seeds, ground coriander, turmeric, smoked paprika, and cayenne pepper with a little water or vegetable broth to prevent sticking. Cook over medium heat, stirring frequently, until the onion softens.

2. Cook the Potatoes: Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender.

3. Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale. Simmer for another 5-7 minutes, until the kale is wilted and the flavors are well combined.

4. Season and Serve: Season with salt and pepper to taste. Stir in the lime juice to brighten the flavors.

5. Garnish and Enjoy: Serve the soup in bowls, garnishing with fresh cilantro. Enjoy it hot.

This no-fry version retains all the flavor while being a bit lighter and easier to prepare.