Sweet Potato, Corn, & Kale Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) canola oil |
2 med carrots chopped |
1 med red onion chopped |
1 stalk(s) celery choppeed |
1 large red pepper seeded & chopped |
1 large sweet potato peeled & cubed |
1 sprig(s) fresh thyme |
3/4 teaspoon(s) turmeric |
1 med tomatoes chopped |
5 cup(s) water or veg stock (i use 1/2 chicken stock |
to taste salt & freshly ground white pepper |
1 cup(s) fresh or frozen corn kernels |
3 cup(s) chopped kale leaves heavy stems removed & washed |
to taste cayenne pepper |
1 tablespoon(s) corn starch |
1/2 cup(s) parsley chopped |
1/2 cup(s) cashew pieces |
3 clove(s) garlic chopped (i added this to recipe |
Directions:
1. in a large pot, heat canola oil over med hi heat. saute carrot, onion, celery, pepper, and sweet potato for 3 minutes. add the thyme & turmeric; combine well with vegetables. add tomato and stock, simmer 20 minutes. add the corn, kale, salt & white pepper, simmer for 5 minutes. season with cayenne pepper.
2. combine the cornstarch with 2 tsp cold water, (see cashew option below) with soup simmering, stir in cornstarch mixture, continue to stir & simmer 3 minutes. remove from heat & stir in parsley.
3. if using cashews, use a food processor to blend cashews, cornstarch, and 3/4 cup of soup broth. return this mixture to the simmering soup & continue to simmer for 3 minutes, stirring often.
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