Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
- 1 Tablespoon canola oil
- 2 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 1 rib celery, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, peeled and chopped
- 1 sprig fresh thyme, minced
- 3/4 teaspoon ground turmeric
- 1 medium tomato, chopped
- 5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels
- 3 cups stemmed and chopped kale leaves
- Salt and ground white pepper, to taste
- Cayenne pepper, to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon tepid water
- 1/2 cup chopped fresh parsley
- 1/2 cup cashew pieces, optional
Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.
Thicken either of two ways: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.
Or, if using cashews, place nuts in a blender or food processor fitted with the metal blade. Add cornstarch mixture and 3/4 cup warm soup broth; blend or process to combine. Return mixture to simmering soup, continue to simmer, stirring often, 3 minutes.
Yield: 6 to 8 servings
Per serving: (with cashew pieces) 162 calories, 35 percent calories from fat, 4 grams protein, 25 grams carbohydrates, 4 grams total fiber, 6 grams total fat, .91 gram saturated fat no cholesterol, 35 milligrams sodium.
Per serving (without cashew pieces) 114 calories, 18 percent calories from fat, 3 grams protein, 23 grams carbohydrates, 4 grams total fiber, 2 grams total fat, .22 gram saturated fat, no cholesterol, 34 milligrams sodium.
Recipe Source: The Whole Foods Market Cookbook by Steve Petusevsky (Clarkson Potter)
Reprinted with permission.