Sweet Potato, Kale and Corn Soup

I love to cook, bake and spend time in the kitchen…but this time of year I enjoy it the most because I love experimenting with delicious soups and warm wholesome recipes. This recipe is one that I have modified a little bit from A House on The Hills, who modified it from another source…so this recipe has gone through a few modifications since it’s inception but none-the-less it is amazzzzing. I know you’ll love it.

INGREDIENTS:

3 medium sweet potatoes, cut into 1/2″ cubes
1 medium leek, cleaned and sliced (round)
2 bunches of curly kale, chopped
6 cups of frozen or fresh corn
3 cloves of garlic
4 cups of low sodium vegetable broth
4 cups of water (more to preference)
2 teaspoon kosher salt
2 teaspoon black pepper
2 tablespoon cinnamon
2 tablespoon coconut oil

The perfect cooking day starts out looking something like this…typically it is mid morning or afternoon on a Saturday or Sunday….the light is just ever so softly pouring in my kitchen windows. The cooking counter (on wheels) that my husband, dad and brother made for me serves as the prime location for prepping meals. With Mumford & Sons playing on Pandora… continue scrolling for steps.

METHOD:

– In large, heavy bottomed soup pan sauté coconut oil over medium/low heat until softened.
– Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute. Stir often to not burn ingredients.
– Add vegetable broth and water, cook until potatoes are easily pierced with a fork. Add leeks and cook an additional two minute
– Use an immersion blender (or transfer to a standing blender) to rough puree the soup.
– Add kale, corn and cook until kale is softened. Add additional salt and pepper to taste.