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Addicted to this Soup!

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Addicted to this Soup!

Kale, Cannellini Bean and Sweet Potato Soup

Okay I've been asked for the recipe for this soup I threw together yesterday. After my second bowl today I have to say I'm happy to take credit for this one- it's soooo yum! It's vegan but it tastes like it's got a buttery base. A little sweet and a lot good for you.

It takes about 15 minutes to prep and a little longer to cook (not much).

What You Need:
2 medium sweet potatoes
1 large yellow onion
1 bunch of kale (like the one pictured here) ~ 1/4 lb
2 15oz cans cannellini beans
4 C vegan vegetable broth/bullion
2 TBSP cooking oil
1 tsp salt
1 TBSP turmeric
1 tsp thyme
2 tsp white pepper (regular is fine if you don’t have it)
8 fresh cracked cardamom peppercorns (~1tsp cardamom)

*It’s worth it to get the peppercorns and crack them yourself- the scent and flavor are amazing!
    - lay peppercorns on a cutting board, lay large-blade knife flat over the peppercorns and press down gently to crack them open. Floral, citrus, peppery….mmmm

What You Do:
Dice the sweet potato and onion, leaving them separate- set aside
peel kale from the veins and chop or tear leaves into smaller pieces
rinse cannellini beans well
after pot is warmed, add oil to pot
sauté onion with salt until soft
add sweet potato and kale and sauté another 2-3 minutes until kale starts to break down
add cannelloni beans, spices and broth (you can adjust the amount of broth- just enough to cover the veggies)
simmer for 15 min or so until the sweet potato and kale are softened
let cool and enjoy!

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