Sweet Potato, Kale and Corn Chowder

Yields10 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

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

In a large stockpot, heat the oil over medium heat.

Add onion and cook until soft. Stir in the garlic and ras el hanout.

Add the sweet potato, stock and water. Bring back to a simmer and cook until the squash is almost tender.

Add the corn and half of the kale and simmer for 10 minutes

Using an immersion blender, partially puree the soup.

Add the remaining kale. Simmer a further 10-15 minutes.

Season with salt and pepper to taste.

Nutrition Facts

10 servings

Serving size