4 Servings 20 min Cook
2 Sweetpotato, 5" long Sweet Potato
2 Shallot (medium) Shallots
1 Leek Leeks
2 Cup, chopped Kale
3 Cup Corn
3 Clove Garlic
3 Cup Organic Vegetable Stock
3 Cup Water
1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Cinnamon
1 Tbsp Coconut Oil
Chop kale, shallots, garlic, leeks.
Peel and cube sweet potato.
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.
Add vegetable broth and water, cook until potatoes are easily pierced with a fork.
Add leeks and cook an additional two minutes.
Use an immersion blender (or carefully transfer to a standing blender) to rough puree the soup.
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!