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

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  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 kale, shallots, garlic, 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, corn and cook until kale is softened. Add additional salt and pepper to taste. Serve hot and enjoy!

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