I got the first part of this recipe from the The Whole Foods Market Cookbook: A Guide to Natural Foods. By the way -- this is a great book. My good buddy Rob gave it to me for my birthday last year, and I highly recommend it to those in search of healthy recipes. Anyway... I changed the recipe up a bit. Just as I have a hard time writing recipes, I have a hard time following them. I advocate changing recipes -- it's a great way to be creative. Let me know if you try this one with a different twist. Here goes, Recipe Number One:
- 1 tablespoon Canola Oil
- 3 Carrots, chopped
- 1 large red onion, chopped
- 2 stalks of celery, chopped
- 2 sweet potatoes, peeled and chopped (not to be confused with yams)
- 1 small butternut squash, peeled and chopped
- 2 medium tomatoes, chopped
- 6 -7 cups of vegetable stock
- 2 cups fresh or frozen corn kernels
- 4 cups chopped kale leaves (just the leaves, not the stems)
- 1 sprig of thyme
- ¾ teaspoon turmeric,
- Salt to taste
- A few shakes of Cayenne pepper
- 1 tablespoon of corn starch
- ¾ cup parsley
- ½ cup cashew pieces (optional, but makes the soup creamy)
Blend corn starch, cashews, and a cup of the soup broth in a blender or food processor. Add mixture to join other veggies in the pot.
Depending on how thick or chunky you want the soup, blend some of the soup. I recommend blending half of it, so it's thick, but still chunky. This works best with an immersion blender. If you don't have one, put half of the soup in a blender (may take a few trips to the blender) and return it to the pot. Final simmer for a few minutes.
The first night I ate it with some goat cheese crumbles on top and it was extra delicious...
Enjoy!
