Kale And Sweet Potato Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Small Onion, Chopped
• 2 cloves Garlic, Chopped (optional If You Don't Like Garlic, Omit)
• 1 whole Small Thumb Size Knob Of Ginger, Minced (optional Again, I Only Add It To Make It Healthier)
• 1 bunch Kale, Ribs Cut Out, Leaves Chopped
• 1 whole Large Sweet Potato (yam), Peeled And Diced
• 3 stalks Celery, Chopped
• 1 can (15.25 Oz Can) Corn Kernels, Rinsed
• 2 boxes (32 Ounce Boxes) Low Sodium Chicken Broth (you Can Also Use Vegetable Stock If You're Vegetarian)
• Salt And Pepper, to taste

1. In a large pot over high heat, add your olive oil, onions, garlic and ginger. Cook for a few minutes until the onions are see-through (you can add a little salt to soften the onions). Then slowly add the kale, one handful at a time and stir. When the kale has wilted, add the sweet potatoes and stir to combine. Then add celery and corn, stir and add chicken broth. Bring to a boil, then reduce heat just a bit and simmer for about 30 minutes. Season with salt and pepper if needed before serving.

olive oil, onion, garlic, thumb, sweet potato, stalks celery, corn, chicken broth, salt

Taken from tastykitchen.com/recipes/soups/kale-and-sweet-potato-soup/ (may not work)