Top Ten Videos to watch

A Man Operating A Tv Camera
Maurice White
'News One Now' With Roland Martin Taping
Bill Cosby
Activists In Los Angeles Gather To Burn Likenesses Of The Confederate Flag
Flint Firebirds V Windsor Spitfires
CBC Message To America: Rep. Conyers Addresses The Damage Inflicted On Our Communities By Poverty, Mass Incarceration And Lack Of Economic Development
Iowa Caucus Ted Cruz
NewsOne Now NAACP Image Awards Preview
Student sitting at a desk in a classroom
Slavery Stock image
The 16th Annual Wall Street Project Gala Fundraising Reception
Ava DuVernay
Roland Martin Blasts Stacey Dash For Comments About BET, Black Networks
President Obama Delivers State Of The Union Address At U.S. Capitol
Ava DuVernay
2016 North American International Auto Show
Democratic National Committee Presidential Primary Debate
88th Oscars Nominations Announcement
Democratic debate
Dream Speech
GOP Presidential Candidates Debate In Charleston
US President Barack Obama speaks on the
2011 Winter TCA Tour - Day 5
LOS ANGELES, CA - FEBRUARY 18, 2015: Two wooden stand-in Oscar statuettes are ready to be taken on
Woman Holding Dollars - Isolated
President Barack Obama Delivers His State Of The Union Address
Leave a comment


Serves 4


4 Cups Kale, Chopped

1 Pound Sweet Potato, Peeled and Diced

½ Pound Turnips, Peeled and Diced

2 Garlic Cloves, Minced

2 Tablespoons Extra Virgin Olive Oil

1 Cup Pearl Onions, Frozen and Peeled

12 Sprigs Fresh Thyme

½ Teaspoon Ground Cloves

1/16 Teaspoon Ground Nutmeg

1 Puff Pastry Sheet, Frozen

2 Tablespoons Unsalted Butter

2 Tablespoons Flour

½ Cup Dry White Wine

1 Cup Vegetable Stock

2 Cups Heavy Cream

1 Large Egg

1 Teaspoon Water

1 Cup Peas, Frozen

1 Teaspoon Sherry Vinegar

Kosher Salt

Black Pepper


1. Separate the leaves of kale from the stems and tear or chop into small, bite-sized pieces. Discard the stems. Soak the leaves in a large bowl of cold water.

2. Peel the sweet potatoes and cut into small, 1/4 inch dice. Place in a large mixing bowl.

3. Peel the turnips and cut into same-sized pieces as the sweet potatoes. Add to the bowl of potatoes.

4. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the potatoes and turnips.

5. Lift the leaves out of the water and shake off excess water. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.


1. Heat a large pot over medium heat. Add olive oil and warm.

2. Once oil is warm, add the sweet potatoes, turnips, garlic, onions and sprigs of thyme. Add ground clove and nutmeg, and season with salt and pepper. Saute until vegetables become fragrant and onions look translucent, about 5-10 minutes. Stir often.

3. Remove puff pastry from freezer and set on clean, flat surface. Allow it to defrost at room temperature.

4. Preheat the oven to 400 degrees.

5. Once vegetables are fragrant and onions look translucent, add butter to pot of vegetables and let melt, then stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously. The mixture will be damp and clumpy.

6. Pour in wine and vegetable stock, and use a spoon to scrape up any good browned bits or flour from the bottom of the pot. As liquid comes to a boil, it will start to thicken. Once liquid is smooth and there aren’t any clumps of flour left, add heavy cream. Bring to a gentle simmer. Cook until soup is reduced and thickened and vegetables are tender, about 10-15 minutes. Stir often. Keep at a gentle simmer, and lower heat if necessary.

7. Prepare a sheet pan with a layer of parchment paper.

8. Crack the egg into a small mixing bowl. Add water and whisk to combine.

9. Once puff pastry is pliable, open up on a lightly floured surface. Use a 4.5-5″ round cutter or sharp knife to trim the pastry into rounds. Place on the prepared sheet pan. Use a sharp knife to cut an X in the center of each round. Brush with egg wash, then pull the leaves from the remaining sprigs of thyme and sprinkle evenly over each piece of puff pastry along with a little bit of salt.

10. Place puff pastry in the preheated oven. Bake until puffed up and golden brown, about 10-12 minutes.

11. Once soup is thick and vegetables are tender, remove sprigs of thyme, then stir in kale, peas and sherry vinegar. Check final seasoning and add salt and pepper if necessary. Cook another 3-5 minutes until kale is soft and peas are cooked through.

12. Ladle the sweet potato and kale soup onto each dinner plate and top with puff pastry rounds. Serve warm!

LIKE HelloBeautiful On Facebook!

Also On News One: