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Curly Kale and Corn soup

Recipe bymkaselitz
Notes: 

I didn't have parsnip so I added corn, recipe called for potato I didn't add that. Coriander and lemon were important for flavor

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Ingredients: 

2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon coriander
1/2 lemon squeezed
1 small leek, sliced
1 small carrot, sliced
1 small parsley root, quartered and sliced (I didn't have this, so didn't use it)
2 cobs of corn
1 bay leaf
1 tablespoon cornstarch (I used a less)
4 cups vegetable stock
1/3 cup chicken stock
2 cups curly kale, chopped
salt and black pepper to taste

  1. Gently heat the oil in the saucepan. Add the turmeric and the leek, followed by the carrot, corn, (parsnip but I didn't add this) and bay leaf
  2. Stir fry for 2 minutes over a medium heat.  Sprinkle corn starch into pan and stir until veggies are coated, continue to stir while you add the stock and bring to a boil
  3. Simmer for 10 minutes.  Add the curly kale and boil for another 5 minutes, add salt and pepper to taste

 

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