Sweet Potato and Kale Chowder
When you don’t eat dairy products creamy soups are pretty much a thing of the past…
Until now, I had some sweet potatoes in my farm box I didn’t know what to do with so I found this recipe from the Family Focus Blog. It looked so good I hardly changed anything. The addition of the corn really gives it a chowder feel too. A little hot sauce on top and this makes a delicious meal!
- 1 tablespoon grapeseed oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 3 medium sweet potatoes, peeled and diced
- 3 cups corn, fresh or frozen
- 2 teaspoons dried thyme
- 2 cups vegetable stock
- 2 cups unsweetened coconut milk milk, plus more if needed
- 2 tablespoons cashew butter, dissolved in (or 1/4 cup cashews soaked in water for 1 hr. rinsed then blend with water to make cashew butter)
- 1⁄4 cup hot water
- 1 bunch kale, chopped into small pieces
- Water or stock as needed
- Sea salt and freshly ground black pepper
In large pot over medium heat, saute onion in oil until soft.
Add celery, carrots, sweet potatoes, corn, thyme and stock and simmer 5 minutes.
Add enough coconut milk to cover the vegetables.
Bring to boil, reduce heat and simmer until vegetables are soft.
Remove from heat and add cashew butter mixed with water or home made cashew butter with water.
Blend about half the soup using a handheld blender.
Add kale, return to heat, thin with water or stock to achieve desired consistency and cook until kale is tender.
Season to taste with salt and pepper and enjoy!
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