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Food of the Week Part II: Corn, Kale, and Sweet Potato Soup

Posted August 26, 2007 at 02:00 PM by Katie Drummond

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism

Yesterday, Her Active Life awarded corn the coveted spot of our Food of the Week. Today, corn is once again in the spotlight, with a recipe for a corn, kale, and sweet potato soup that is delicious hot and fresh, cold from the fridge, or frozen and reheated. Make a batch today to get you through the rest of your busy week.

Recipe Profile

Prep Time: 30 minutes

Servings: 10

Perfect For: A quick and hearty meal that can go from freezer to microwave to your plate in minutes

Ingredients

1 cup each of diced carrot, celery, onion, tomato, and sweet potato
6 ears of corn, removed from the cob
1 red pepper, diced
6 cups vegetable stock
1 tsp thyme
3 bay leaves
1 tbsp salt
1 tbsp pepper
1 tbsp hot sauce
1/2 cup corn starch combined with 1/3 cup hot water
1 cup chopped kale

Combine all the vegetables except for kale with the vegetable stock and bring to a boil. Lower heat and add spices, simmering for 40 minutes or until vegetables are tender. Add the corn starch mixture, then stir in the kale and add more seasonings to taste. 

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Tags: corn, healthy recipes, kale, recipes, soup, sweet potato, vegetarian recipes

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