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
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.