Sweet Potato and Kale Soup with Corn and Lemon
Ingredients
- 175 g brown onion chopped
- 175 g celery chopped
- 175 g carrots chopped
- 1 tbsp olive oil
- 750 ml vegetable or chicken stock
- 600 g sweet potatoes peeled and chopped
- 200 g kale finely sliced
- 2 corn cobs kernels only
- 1 lemon juiced and zested
- 2 tbsp finely chopped mint
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
Instructions
-
Heat a large pan over medium heat and add the olive oil.
-
Add the onion, celery and carrot, and sauté for 5 to 10 minutes, until the onion is soft and translucent.
-
Add sweet potato and stock and reduce heat to a simmer.
-
Place the lid on the pot and simmer until sweet potatoes are tender, 10 to 15 minutes.
-
Remove from the heat and allow to cool slightly.
-
Using a blender, puree the soup in batches, and then return it to the pan
-
Add the corn together with half of the kale and cook 10 minutes more, until the kale is tender.
-
Stir in the mint, lemon juice and zest, and season with salt and pepper.
-
Serve hot.
Notes
You could replace the lemon and mint with lime and coriander, and add a little (or a lot of) chilli as well...
