1 tbs Canola oil
2 med Carrots, chopped
1 med Red onion, chopped
1 stalk Celery, chopped
1 large Red bell pepper; seeded and chopped
1 large Sweet potato, peeled and chopped
1 sprig Fresh thyme, minced
¾ tsp Turmeric
1 med Tomato, chopped
5 cups Cold water or vegetable stock
1 cup Fresh or frozen corn kernels
3 cups Kale leaves, heavy stems removed and washed and chopped
Salt and freshly ground white pepper to taste
Cayenne pepper to taste
1 tbs Cornstarch
½ cup Chopped parsley
½ cup Cashew pieces (optional)
In large pot, heat canola oil over medium-high heat. Sauté carrots, onion, celery, pepper, and sweet potato for 3 minutes. Add thyme and turmeric; combine well with the vegetables. Add tomato and cold water and simmer for 20 minutes. Add the corn, kale, salt and white pepper, and simmer for 5 minutes. Season with cayenne.
Combine cornstarch with 2 tsp cold water (but see cashew option below). With the soup simmering, stir in the cornstarch mixture, continue to stir, and simmer for 3 minutes. Remove from heat and stir in the parsley.
If using cashews, use a blender or food processor to blend the cashews, cornstarch, and ¾ cup of soup broth. Return this mixture to the simmering soup and continue to simmer soup, stirring often for 3 minutes.
From: The Whole Foods Market Cookbook, by Steve Petusevsky
Per serving (347g): 158 Calories, 6.6g fat, 1g sat fat, 22.6g carbohydrate, 4.7g protein, 4.1g fiber, 139mg sodium