Sweet Potato, Black Bean and Quinoa Soup

I have to admit, I'm not one to try out many recipes online, unless I've tasted the dish from a friend who's already made it (ha ha--and here I am posting recipes online--more on that...) This recipe was referred by a friend (but I hadn't tried it,) but I thought I'd give it a whirl. The first night I made it, the smells were enticing and I immediately knew this recipe would be a keeper, even before it filled my belly. The one thing that actually sealed the deal is that my 5 year old (who is the pickiest eater in the whole world) actually ate it, and liked it (minus the kale--but, no one's perfect, right?) This soup is now one of my favorites and we make it almost on a weekly basis. Recipe (modified slightly) from Oh She Glows.
I started posting my favorite recipes for myself, so I could have them at the snap of a finger (or touch of a finger) wherever I may be. Out of town, no problem. Just pull up a recipe from my blog and there it is. It's somewhat turned into posts for myself, as well as some family and friends. . .and whoever else may be intrigued to try. They may not be everyone's favorite recipes, but they are mine :)

1/2 cup uncooked quinoa, rinsed and drained
1/2 tablespoon coconut oil
3 garlic cloves, minced
2 cups diced sweet onion
1 jalapeño, seeded and diced
1 large sweet potato, peeled and chopped into 1 inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
6 cups vegetable broth
1 (15 oz) can black beans, rinsed and drained
Kosher salt or sea salt and fresh ground pepper, to taste
1 large kale leaf, washed, removed from vein and torn into bite size pieces

Avocado, diced
Corn Chips
Cherry tomatoes, sliced in half
Green onions, diced
Sour cream

Cook quinoa according to package directions. Set aside. In a large pot, heat oil. Add garlic and onion and cook, string frequently for 2 to 3 minutes on medium heat. Season with a pinch or two of salt and a few grinds of pepper. Add jalapeño and sweet potato. Cook for 5 to 7 minutes more.

Stir in cumin, chili powder, coriander and broth. Bring to a  boil, then reduce heat to medium-low and simmer for about 15 to 18 minutes uncovered, or until potatoes are fork tender.

Just before serving, stir in cooked quinoa, black beans and kale. Season with salt and pepper to taste. Garnish with toppings.