Kale, Corn, and Sweet Potato Chowder
Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]
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INGREDIENTS
Nutrition- 1tablespoon canola oil
- 1
- 1large red pepper, seeded and chopped
- 1
- 1
- 2
- 1
- 5cups vegetable stock or 5 cups cold water
- 1
- 1
- 3
- 1tablespoon cornstarch
- 1⁄2cup chopped parsley
- 1⁄2cup cashew pieces
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DIRECTIONS
- Heat the canola oil over medium-high heat in a large pot.
- For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
- Thoroughly combine the thyme and tumeric with the vegetables.
- Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
- Add desired amount of cayenne pepper.
- In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
- When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
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