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Kale and Artichoke Soup Recipe by Julia Mueller


2 tablespoons garlic-infused olive oil (such as Devo)*
1 large yellow onion, chopped
½ white sweet potato or 1 red potato, chopped into ½” pieces
2 cups artichoke hearts**
32 ounces chicken broth
1 cup unsweetened almond milk
2 cups tightly packed kale leaves, stems discarded
Pinch cayenne pepper
Pinch nutmeg
Salt to taste



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