1 tbsp grape-seed oil (I used olive oil)
1 small onion, diced
3 stalks celery, diced
3 carrots, diced
3 medium sweet potatoes, peeled and diced
3 cups corn, fresh or frozen (I used frozen)
2 tsp dried thyme
2 cups vegetable stock
2 cups rice milk, plus more, if needed (I used coconut milk)
2 tbsp cashew butter, dissolved in 1/4 cup hot water (I used Earth Balance soy free butter)
1 bunch kale, chopped into small pieces
Water or stock as needed (I used more vegetable stock)
Sea salt and freshly ground black pepper
1. In a large pot over medium heat, saute the onion in oil until soft, about 3 minutes.
2. Add celery, carrots, sweet potatoes, corn, thyme, and stock, and simmer for 5 minutes.
3. Add enough rice milk to cover the vegetables.
4. Bring it to a boil, reduce the heat and simmer until the vegetables are soft, about 20 minutes.
5. Remove it from the heat and add the dissolved cashew butter. Partially puree the mixture using handheld blender.
6. Add the kale, return it to heat, thin it with water or stock to achieve the desired consistency and cook until the kale is tender.
7. Season to taste with salt and pepper and serve.
This is so delicious! I loved it fresh and as leftovers the next day. I will be making this again.
"Keep Moving Forward"