From the Vitality Food Feature: Kale Cuisine
In grandma’s house, this creamy puree was called Speckled Soup. (Makes a full tureen)
Heat olive oil in a soup pot over medium heat. Add onion, sweet potatoes, garlic, coriander and cumin. Sauté for 10 minutes. Add kale and vegetable stock. Cover and simmer until potatoes and kale are tender, about 20 minutes. Season to taste with salt and pepper. Purée in blender, working in batches. Return purée to pot and add soy milk. Heat through and serve. Swirl a spoonful of plain Greek yogurt into the soup upon serving.
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