Kale and Sweet Potato Soup

Ingredients

• 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

Preparation Instructions

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.