I made this dish (from Clean Food) during a “Girl’s Night In” dinner last week (with slight modifications from the original recipe). It was a huge hit and fantastic for left overs to keep the deliciousness going 🙂 A very colorful and comforting dish. Definitely a new favorite of mine (doesn’t hurt that it has kale *smiles*). Enjoy!
- 1 tbsp grapeseed oil
- 1 onion, diced
- 4 stalks celery, diced
- 4 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 rice milk, plus more if needed
- 2 tablespoons cashew butter, dissolved in 1/4 cup hot water
- 1 bunch kale, chopped
- Sea salt and freshly ground pepper (to taste)
In a large pot or Dutch oven, saute onion in oil over medium heat until soft (~3 mins). Add celery, carrots, sweet potatoes and corn. Cook for a couple of minutes. Add thyme and stock, simmer for 5 minutes. Add enough rice milk to cover the vegetables. Bring pot to boil, reduce heat and simmer until vegetables are soft (15-20 minutes). Remove from heat and add dissolved cashew butter. Partially puree using a handheld blender. (I do not have a handheld blender, so I took about 1/3 of the soup, pureed it in my food processor and added it back to the pot). Add kale, return to heat, thin to desired consistency with water, stock, or rice milk(I thinned mine with vegetable stock).Cook until kale is tender. Season with salt and pepper to taste!