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