This soup is one that I drool over when I think about it…..
I had the privilege of having anna thomas over to my house to teach me and 25 of my girlfriends how to make soups for fall (see HuffPost article)

The bliss factor was super high, can you imagine….

I took her brilliant recipe from her book “love soup” and added my own personalization to it.

Kale and sweet potato soup with cumin and lemon:

2 large leeks (both light and green parts)
1 large yellow onion
2 tbsp grapeseed oil*
1 tsp himalayan salt
12 oz sweet potatoes
1 small Yukon potato
12 oz Russian or dino kale
4 green onions sliced
2/3 cup chopped cilantro
ground pepper
2 and half cups low sodium veggie broth
1 tbsp cumin seeds
2 tbs lemon juice
cayenne
2 large carrots (optional)
garnish: green olive oil

*heating up olive oil turns it into a fat that is not good for you or your heart…stick with canola, grapeseed or even hemp oil if you can when heating
potatoes (cut to ½ inch dice) and kale you can cook at the same time, bring to boil and then lower to simmer for about 15 minutes.
Cut the greens into one-inch strips. I take the leaves off the stalk, but you don’t have to if you like the texture (FYI the more of the plant, the more nutrients of course)

after chopping the onions and leeks on a non-stick pan (grapeseed oil or even water if you want to use less oil) stir them til they are translucent

throw all ingredients together and let it simmer for a short amount of time…and yummmmgeeez.