Sweet Potato, Sweet Corn & Kale Soup
by Laura Frerichs, Tastemaker in Residence - Simple, delicious, good for your body. From Prevent and Reverse Heart Disease cookbook.
Ingredients
1 large onion, chopped
5-7 cloves garlic, chopped
4 stalks celery, chopped (2 cups)
4 carrots, chopped (about 2 cups)
1 large sweet potato, peeled, if desired and chopped (could also sub butternut squash)
6 cups vegetable broth
1 teaspoon Mrs. Dash garlic and herb
½ teaspoon black pepper
6 cups frozen sweet corn, divided
6 cups fresh spinach and kale
1 bunch cilantro or parsley, chopped (1 ½ cups)
2 Tablespoons balsamic vinegar
Instructions
In a soup pot, cook onions over high heat for a few minutes, adding broth or water if necessary to prevent sticking. Add garlic, celery, carrots, sweet potato, and 1 cup of corn, continue to cook, stirring, until vegetables soften, about 15 minutes.
Add broth, bring to a boil, then reduce heat to maintain a simmer and cook until the vegetables are soft, about 15 minutes. Stir in Mrs. Dash garlic and herb and pepper. Blend the soup with an immersion blender until it begins to thicken. Add remaining corn, spinach, herbs, and balsamic vinegar and heat until corn has thawed and spinach/kale has wilted. Serves 6-8.