Sweet Potato and Kale Soup with Corn and Lemon
- 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
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.
You could replace the lemon and mint with lime and coriander, and add a little (or a lot of) chilli as well...