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.