Filled with foods that will help alleviate stress, this soup is perfect for helping melt away your nerves.
  • 1 sweet potato
  • 4 leaves kale
  • 1 Tbsp. olive oil
  • 1 clove garlic , minced
  • 1 zucchini
  • 1 tsp. salt (or to taste)
  • 1 tsp. lime zest
  • 1/4 tsp. chili flakes
  • 1 large leek or 2 smaller leeks
  • 1 pound mahimahi fillet , cut into bite-size pieces
  • 1 1/2 cups coconut milk
  • 1 Tbsp. lime juice
  • 1 handful fresh cilantro
  • Directions
    Peel and dice the sweet potato. Cut leek into diagonal slices and rinse and chop the kale leaves.

    Heat olive oil in a saucepan and sauté garlic for a few seconds. Add the chopped sweet potato, zucchini, sea salt, lime zest and chili flakes, and continue to sauté for a couple of minutes.

    Add about half a cup of water to the veggies and bring to a boil. Cover pot and simmer for about 5 minutes, then add the leek and continue to simmer for 5 minutes.

    Add the fish and coconut milk, and simmer until the fish is almost cooked through, about 3 to 5 minutes. (You can add an extra half cup of coconut milk or water if you prefer a more soupy consistency.) Add the chopped kale and continue to simmer for 2 to 3 minutes.

    Serve in bowls, drizzled with lime juice and sprinkled with chopped cilantro.

    • For a vegan version, you could use firm tofu in place of the fish. Alternatively, you could use a white bean–like butter, cannellini or garbanzo beans.
    • Other fish such as salmon, monkfish, sea bass, cod or halibut can be used. Alternatively, you could use fresh shrimp.
    • You can spice it up with fresh jalape??o instead of the chili flakes or 1 level teaspoon Thai green or red curry paste.
    • Other spices or herbs can be added. Lemon zest can be used in place of the lime, or you can use minced fresh ginger.
    • In place of the sweet potato, you can use kabocha or butternut squash or carrot. Other vegetable combinations can be used such as onion, carrot and zucchini.
    • Other seasonings can be used in place of the sea salt. You can use herb salt, white miso dissolved in a little hot water and added at the end, or vegetable bouillon or stock cube.
    • If you can't find coconut milk, you could make cashew milk with 1/3 cup raw cashews blended to a milky consistency with 1 1/2 cups water. Alternatively, you could just use water or fish or vegetable stock.
    • You could use fresh flat-leaf parsley or scallions in place of the cilantro.


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