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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Sara

Ingredients

  • 1 tsp coconut oil
  • 1 red or yellow onion peeled and diced
  • 1 sweet potato cut into 1/2 inch cubes
  • 6 cups broth chicken or vegetable *see recipes
  • 1 cup corn kernels
  • 1/4 cup corn masa or polenta
  • 1/2 cup coconut milk or milk of choice
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 1/2 head kale ribs cut out and chopped

Instructions

  1. In a large stockpot heat up the oil.
  2. Add the diced onions and cook until translucent, about 5 min.
  3. Add in the sweet potato and broth.
  4. Cover and cook until the potato is tender about 10-15 min.
  5. Add in the corn and stir to heat the corn threw.
  6. Mix the masa with the coconut milk until a wet paste is formed and add to the soup.
  7. Mix to incorporate and cook for a few minutes until slightly thickened.
  8. Season with salt and pepper.
  9. Add in the kale and cook a few minutes longer until slightly wilted.
  10. Serve warm.
  11. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*Choose organic ingredient when possible- especially with the corn products.