Thursday, January 15, 2015

Sweet Potato, Kale and Corn Chowder



Sweet Potato, Kale and Corn Chowder

INGREDIENTS:
2 medium sweet potatoes, cut into 1/2″ cubes
2 shallots, diced
1 medium leek, cleaned and sliced (round)
1 bunch of curly kale, chopped
3 cups of frozen or fresh corn
3 cloves of garlic
3 cups of low sodium vegetable broth
3 cups of water (more to preference)
1/4 teaspoon sea salt (more to taste)
1/4 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon coconut oil

METHOD:
- In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened.
- Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute.
- Add vegetable broth and water, cook utnil potatoes are easily pierced with a fork.  Add leeks and cook an additional two minute
- Use an immersion blender (or transfer to a standing blender) to rough puree the soup.
-  Add kale, corn and cook until kale is softened.  Add additional salt and pepper to taste.
- Serve hot!  Enjoy!

Courtesy of "A House In The Hills"

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