Chef’s Note: This is a hearty chowder that can be served as an appetizer soup, or as a dinner itself.
Yield: Serves 8
Amt Ingredient
1½ qts. distilled water
2 large sweet potatoes, peeled
and sliced ¼-inch thick
2 carrots, peeled and sliced
1 medium yellow onion, diced
1 tbsp. minced garlic
2 tbsp. white or yellow miso
1½ cups fresh kale, chopped
1½ cups corn kernels (fresh is preferred,
but frozen OK)
½ cup soy creamer
1/4 cup vanilla creamer
dash cayenne pepper
dash nutmeg
dash cinnamon
Procedure:
• Bring water to a boil. Add potatoes, carrots, onions and garlic, and simmer until the potatoes are tender (about 15 to 20 minutes).
• Place several cups of the cooked vegetables and some of the broth in blender with the miso, cayenne pepper, cinnamon and nutmeg, and puree until creamy.
• Fold in the kale and corn and simmer until the kale is just tender. Whip in the soy creamers, adjust spices to taste, and serve hot.
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