Kale, Corn, And Sweet Potato Chowder

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 large sweet potato, peeled and chopped
• 1 large red pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 medium red onion, chopped
• 2 medium carrots, chopped
• 1 sprig fresh thyme, minced
• 5 cups vegetable stock or 5 cups cold water
• 1 medium tomato, chopped
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 3 cups chopped kale leaves, heavy stems removed and washed
• sea salt
• fresh ground pepper
• cayenne pepper
• 1 tablespoon cornstarch
• 1/2 cup chopped parsley
• 1/2 cup cashew pieces

Recipe

• 1 heat the canola oil over medium-high heat in a large pot.
• 2 for three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
• 3 thoroughly combine the thyme and tumeric with the vegetables.
• 4 add the vegetable stock (or cold water) and tomato and simmer for five minutes.
• 5 add desired amount of cayenne pepper.
• 6 in a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
• 7 when smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.