Sweet Potato, Kale, and Corn Chowder

Ingredients

• Kale

  Raw

  2 cup, chopped or 134g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  3 clove or 9g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Coconut oil

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Water

  Plain, clean water

  3 cup or 710g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

Directions

1. Chop kale, shallots, garlic, and leeks. Peel and cube sweet potato.
2. 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.
3. Add vegetable broth and water, cook until potatoes are easily pierced with a fork. Add leeks and cook an additional two minutes.
4. Use an immersion blender (or carefully transfer to a standing blender) to rough puree the soup.
5. Return to pan if not using an immersion blender. Add kale and corn, and cook until kale is softened. Add additional salt and pepper to taste. Serve hot and enjoy!

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