This hearty vegetarian chowder takes advantage of all that Fall has to offer. It freezes well, too.
2 Tbsp olive oil
1 onion, diced
2 cloves garlic minced
6 cups diced sweet potato (or butternut squash, peeled, seeds removed and diced )
4 cups vegetable stock or broth
3 cups water
2 cups fresh or frozen corn
1 bunch of kale, tough stems discarded and chopped (about 8 cups)
salt and pepper to taste
1
In a large stockpot, heat the oil over medium heat.
2
Add onion and cook until soft. Stir in the garlic and ras el hanout.
3
Add the sweet potato, stock and water. Bring back to a simmer and cook until the squash is almost tender.
4
Add the corn and half of the kale and simmer for 10 minutes
5
Using an immersion blender, partially puree the soup.
6
Add the remaining kale. Simmer a further 10-15 minutes.
7
Season with salt and pepper to taste.
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Ingredients
2 Tbsp olive oil
1 onion, diced
2 cloves garlic minced
6 cups diced sweet potato (or butternut squash, peeled, seeds removed and diced )
4 cups vegetable stock or broth
3 cups water
2 cups fresh or frozen corn
1 bunch of kale, tough stems discarded and chopped (about 8 cups)
salt and pepper to taste
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