2 large russet potatoes or 5 smaller reds, chopped into bite sized pieces*
2 cups frozen roasted corn (Trader Joe’s brand is my favorite)
1/4 cup parsley or cilantro, chopped
1 cup kale, chopped
S/P to taste
Recipe Notes: Coconut milk is a great alternative in this recipe. I don’t peel my potatoes (more nutrients), but feel free to peel yours. I use low or no-salt vegetable stock to maintain control of sodium level and taste. You can always add more salt!
Heat a large pot over medium heat.
Add onion, garlic and potatoes. Season with salt and pepper, then cook, stirring occasionally, until starting to soften (about 10 minutes). Add small amounts of broth to keep all from sticking.
Stir curry powder into pot and cook until fragrant, stirring for about 30 seconds.
Sprinkle flour over vegetables, mixing it in well, and stir for two minutes.
Pour in broth, add kale and corn, cover pot and bring to a boil.
When soup boils, reduce heat to simmer, and cook until potatoes are tender, about 10 to 15 minutes.
Stir in non-dairy milk and heat through, then remove from heat and taste. If necessary, season with salt and pepper.
For extra creaminess, use an immersion blender right in the pot to blend it slightly, or put a cup of the soup into a blender. Blend it until creamy and add it back into the soup pot.
Serve soup sprinkled with chopped parsley or cilantro.