Kale and Turmeric Soup

2 Carrots, chopped

2 stalks Celery, chopped

1 clove garlic, minced

1/2 TB grated Ginger

1 bunch of Kale

3 large pieces of Leek, chopped

1/2 Onion, chopped

1/2 Sweet Potato

1 TB Turmeric

Veggie Stock

Olive Oil

Saute the onion, garlic, carrot, leek, celery, sweet potato and ginger in a pot. Saute until tender and then add your water/stock and turmeric. Bring to a boil, simmer on low for 10-15 minutes. Chop up the kale while the soup is simmering.

Puree the soup in a food processor in batches until desired consistency. I did mine on the thinner side, since the kale will add texture. Put the soup back on the stove and bring to a small boil.

Drop the kale in for 2-3 minutes to incorporate, but don’t over cook, you still want it crunchy.


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