This comforting, veggie-filled soup comes together quickly, in about a half hour. Plus, it uses long lasting root vegetables (sweet potatoes and carrots) and some frozen corn, making it a perfect end of week, pre-grocery shop meal. Thanks to our food contributor CatwithaK Cooks for sharing this winner!
Creamy Sweet Potato, Corn, and Kale Chowder
3 cup sweet potato, peeled and cut in 1-inch dice
1 1⁄2 cups fresh or frozen corn
1 yellow onion, diced
3 celery ribs, diced
2 large carrots, peeled and diced 2 cups kale, chopped
3 garlic cloves, minced
3 sprigs fresh thyme
Pinch ground nutmeg
1 bay leaf
6 cups vegetable stock (homemade or low-sodium)
1 cup full fat coconut milk (or heavy cream)
Kosher salt and cracked pepper, to taste
Olive oil, for cooking
2 Tablespoons roasted pumpkin seeds, for garnish
- Heat 2 Tablespoons of olive oil In a large stock pot set over medium-low heat.
- Add the onion, garlic, celery, and carrot along with a big pinch of salt and a few turns of cracked pepper and cook, stirring, until softened (3-5 minutes).
- Add nutmeg, leaves from sprigs of thyme, and bay leaf and give it a quick stir.
- Stir in the sweet potato and corn, another pinch of salt, then the vegetable stock and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
- Add the kale and cream and simmer for another 5 minutes.
- Taste, adjust seasoning if needed.
- Remove the bay leaf and spoon into shallow bowls, topping with the roasted pepitas for serving.