Description
Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder.
[this recipe is not one of my creations.]
Ingredients
- Canola Oil
- Sweet Potato
- Red Pepper
- Celery
- Red Onion
- Carrots
- Fresh Thyme
- Vegetable Stock
- Tomatoes
- Fresh Corn Kernels
- Kale Leaves
- Sea Salt
- Fresh Ground White Pepper
- Cayenne Pepper
- Cornstarch
- Parsley
- Cashew Pieces
Instructions
- 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 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