Sweet Potato, Kale & Corn Chowder

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Kale

  Raw

  2 cup, chopped or 134g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  3 cup or 408g

• Garlic

  Raw

  3 clove or 9g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coconut oil

  1 tbsp or 14g

Directions

1. Chop the kale, shallots, garlic, and leeks. Peel and cube the sweet potatoes.
2. In a large, heavy-bottomed soup pan, sauté the diced shallots in coconut oil over medium-low heat until softened. Add garlic, sweet potatoes, salt, pepper, and cinnamon, and sauté for an additional minute.
3. Add the vegetable broth and water, and cook until the potatoes are easily pierced with a fork. Add the leeks and cook for an additional two minutes.
4. Use an immersion blender (or carefully transfer to a standing blender) to roughly puree the soup.
5. Return to the pan if not using an immersion blender. Add the kale and corn, and cook until the kale is softened. Add additional salt and pepper to taste. Serve hot and enjoy!