Sweet potato, kale and corn chowder
Warm up with our Sweet Potato, Kale, and Corn Chowder! This hearty, plant-based soup combines nutrient-rich kale, tender sweet potatoes, and sweet corn, all simmered in a fragrant vegetable broth with aromatic spices. Perfect for a cozy, healthy meal!
- 19 May 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
This Sweet Potato, Kale, and Corn Chowder is a delightful and nutritious dish, perfect for a cozy meal. Combining the earthiness of sweet potatoes, the robust flavor of kale, and the natural sweetness of corn, this chowder is both hearty and healthy. Ideal for vegans and those seeking a comforting bowl of goodness, this recipe is straightforward and packed with flavor.
Ingredients:
Instructions:
- Finely chop the kale and remove any tough stems.
- Dice the shallots.
- Mince the garlic cloves.
- Rinse the leek thoroughly to remove any grit and slice thinly.
- Peel and cube the sweet potatoes into bite-sized pieces.
- Heat a large pot or Dutch oven over medium heat. Add the coconut oil.
- Once the oil is melted and shimmering, add the shallots. Sauté for about 2-3 minutes, until they become translucent and fragrant.
- Add the minced garlic and sliced leek to the pot. Sauté for another 3-4 minutes, stirring frequently, until they begin to soften.
- Add the cubed sweet potatoes to the pot, stirring to coat them in the aromatic mixture.
- Sprinkle in the salt, black pepper, and ground cinnamon. Stir to evenly distribute the spices among the vegetables.
- Pour in the vegetable broth and water. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the chopped kale and sweet corn kernels.
- Continue to simmer for another 5-10 minutes, until the kale is wilted and tender.
- Taste the chowder and adjust seasoning with additional salt and pepper if needed.
- Ladle the chowder into bowls and serve hot. Enjoy!
Tips:
- To enhance the smokiness of the chowder, consider adding a pinch of smoked paprika.
- If you prefer a thicker chowder, blend a portion of the chowder and mix it back in.
- Feel free to substitute kale with spinach or chard if preferred.
- Add a splash of coconut milk at the end for extra creaminess.
- Make sure to thoroughly rinse the leeks to remove any hidden grit or dirt.
There you have it, a wholesome and flavorful Sweet Potato, Kale, and Corn Chowder ready to serve! This rich and satisfying chowder is sure to warm you up from the inside out. Enjoy it with crusty bread or as a standalone meal, and relish in the comforting flavors of this nourishing dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 7g | 17% |
| Sugar 11g | 11% |
| Fat | |
| Fat 5g | 6% |
| Saturated 3.22g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 580ug | 65% |
| Choline 33mg | 6% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 2.18mg | 14% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 45% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 140ug | 120% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 600mg | 18% |
| Selenium, Se 1.80ug | 3% |
| Sodium, Na 960mg | 64% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 560g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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