This easy to prepare kale soup provides a balanced meal rich in nutrients. This soup uses sweet potatoes, which have more nutritional value than regular potatoes, plus kale which has significant health benefits including cancer protection and cholesterol lowering properties. The sweetness of the corn and sweet potatoes makes this soup attractive even for those people who don’t eat greens. My family eats veggies but kale and sweet potatoes are not their favorites. One way I found they would agree to eat veggies is when I prepare minestrone. In the minestrone all the flavors are mixed together so they cannot taste one particular flavor, plus the Parmesan cheese also gives it a nice touch. So when I prepared this soup for the first time I thought to disguise the flavors from the kale with the sweetness from the corn and the sweet potatoes. It worked, they loved it and even went back for seconds!
- 2 tablespoons of olive oil
- 1½ cup of finely chopped onion
- ¾ cup diced celery stalks
- ¾ cup diced carrots
- 2 large peeled and diced sweet potatoes (approx. 6 cups)
- 4 cups fresh or frozen corn kernels
- ½ teaspoon dried thyme
- 3 cups chicken stock (or vegetable stock)
- 1 cup of water
- 2 cups of almond milk
- 2 tablespoons of butter
- 4 oz. chopped kale, stems removed
- 2 teaspoon salt
- ½ teaspoon pepper
- Saute the onions in oil until translucent.
- Add celery, carrots, sweet potatoes, and corn, stock, water and thyme.
- Add enough rice milk to cover the veggies.
- After it boils, reduce the heat and cook for 20 minutes or until the veggies are soft.
- Add the butter.
- Add kale and add hot water if too thick.
- Season with salt and pepper to taste.
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