4 Servings 25 min Cook
2 Cup, chopped Kale
2 Shallot (medium) Shallots
3 Clove Garlic
1 Leek Leeks
2 Sweetpotato, 5" long Sweet Potato
1 Tbsp Coconut Oil
1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Cinnamon
3 Cup Vegetable Broth
3 Cup Water
3 Cup Corn
Chop kale, shallots, garlic, and 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 and corn, and cook until kale is softened.
Add additional salt and pepper to taste.
Serve hot and enjoy!