4 - 5 cups chicken or veggie broth
½ tsp. powdered turmeric
one large sweet potato, peeled and cut into cubes
a few fennel seeds
3 cloves garlic, minced
one bunch kale, chopped
one radish, turnip, or carrot, sliced
2 Tbsp. crème fraiche (sour cream or vegan alternative, etc.)
1 tsp. fresh ginger, finely diced
Pour broth into a pot. Add sweet potato, garlic, radishe/turnip/carrot, ginger, turmeric, fennel seeds, and salt. Gently boil the soup until the sweet potato is fork-tender. Add kale. When kale is tender, blend soup (in batches), to desired texture. The cook who submitted this recipe says it’s nice when it’s a bit chunky, with bits of veggies to chew! Ladle into bowls and swirl in crème fraiche (or alternate).
Makes two hefty portions or three moderate ones.
adapted from a recipe submitted by member Anna Maria Stone