Sweet Potato, Kale and Corn Chowder!

I made this the other night it was comfort food at it's best. It went perfectly with foccasia bread. Delish.

Sweet Potato, Kale and Corn Chowder
serves 6

2T extra virgin olive oil
1 medium diced onion
1 clove fresh garlic, minced
3 organic carrots, diced
3 medium organic sweet potatoes, peeled and diced
3c corn (either frozen or off the cob)
1 leek, diced
2 tsp. thyme
1/2 tsp. rosemary
2c vegetable stock
2c rice or cow's milk
2T sunflower butter or tahini dissolved in 1/4c hot water
1 bunch kale, chopped and stems removed
S&P

Saute onion in the olive oil until soft, add garlic and cook 1 minute longer. Add diced carrots, sweet potatoes, corn, leeks, thyme, rosemary and stock.  Bring to a boil and then simmer for 5 minutes. Add enough rice/cow's milk to cover the vegetables. Bring to a boil and then simmer until veggies are soft, approx. 20 mins. Remove from heat and add dissolved tahini/sf butter. Put half of the mixture into a blender and puree. Return the pureed soup to the pot and add chopped kale. Return to heat and heat through then season with salt and pepper.

If you want to put this in your crock just add everything but the milk, tahini and kale. Cook on low for 4-6 hrs then follow the steps of pureeing, adding kale and seasoning. Enjoy!

Veggie Chowder. Yum.

This is my all-time favorite soup. Well this and black bean soup. And maybe Taco Soup.
This recipe is adapted from the Passionate Homemaking website.

Veggie Chowder...... with an allergy-free version

1/2c  red pepper, diced
1 onion, chopped
1/2c mushrooms, chopped
6T olive oil, divided
1 large diced baking potato
1 large diced sweet potato
1c cauliflower, chopped
1c broccoli, chopped
3-4c organic chicken broth
2c shredded cheddar cheese
1 tsp. sea salt
3 cloves fresh garlic, mined
1/4 tsp. pepper
1/8-1/4c arrowroot powder
2c milk
1 T fresh parsley
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. ground mustard

I chop the onions, mushrooms, garlic cloves and red pepper first and saute them until soft in  3T olive oil, when done add to crockpot. In the remaining 3T olive oil saute the potatoes, until soft, then add to crockpot. Add all ingredients to crockpot except cheese, milk, arrowroot and parsley. Cook on high 2-3 hours or cook on low 5-6 hours. About 45 minutes before serving whisk arrowroot and milk together until thick. Whisk the mixture into the chowder, then add the cheese. Turn crockpot to high for 30-45 minuted until cheese is melted. Top with fresh parsley. Serve with warm crusty bread or a spinach salad!!

** Allergy-free version**

45 minutes before the soup is done I whisk together arrowroot and rice milk then add to soup. I omit all cheese because rice cheese has a milk based casein, can't do almond cheese, we stay away from soy products and in my opinion all other cheeses are gross. :) Enjoy!

Meatless Taco Soup..... the healthy version.

Meatless Taco Soup
serves 4-6

3T olive oil
1 jalapeno, minced
1 onion, diced
1/2 green/red pepper, diced
2 cloves garlic, minced
3/4c brown rice, uncooked
1 1/2 tsp. cumin
1 tsp. coriander
1 tsp. oregano
1 tsp. thyme
1/2 tsp. garlic powder
1/4-1/2 tsp cayenne
1 can (15oz) diced tomato
1/2c fresh salsa
1 quart organic chicken broth
1 can organic black beans
1 can organic white/kidney beans (we use 2 cans of black beans or some left over pinto beans) 
1 can of organic corn
salt & pepper

topping suggestions: organic corn chips, sliced avocado, diced green onion, cheese, cilantro, sour cream.

Saute the jalapeno, green/red pepper, onion and garlic in the olive oil over medium heat. Next add all of the seasonings and brown rice. Stir well, then add the rest and bring to a boil. Then cover and simmer for 45-60 mins. Top with your favorite toppings and Enjoy!