Sweet Potato, Corn & Kale Chowder - cooking recipe

Ingredients

1 tbsp canola oil
2 carrots - chopped
1 med. red onion - chopped
1 stalk celery - chopped
1 lg. red pepper - seeded and chopped
1 lg. sweet potato - peeled and chopped
1 sprig fresh thyme - minced
1/2 tsp turmeric
1 med. tomato - chopped
5 cups cold water or vegetable stock (recipe also in book)
1 cup fresh or frozen corn kernels
3 cups chopped kale leaves, washed, heavy stems removed
salt and white pepper to taste
cayenne pepper to taste
1/2 cup chopped parsley
10 ounces extra firm tofu - cubed (optional)

Preparation

In a large pot, heat oil over medium-high heat.
Saute carrots, onion, celery, pepper and sweet potato for 3 minutes.
Add thyme, turmeric and combine will with the vegetables.
Add tomato and water or stock, simmer 20 minutes.
Add corn, kale, tofu (if used), salt, pepper and simmer 5 minutes.
Season to taste with cayenne pepper.
Combine cornstarch with 2 tsp cold water.
With soup simmering, stir in the cornstarch mixture.
Continue to stir and simmer for 3 minutes.
Remove from heat and stir in parsley.
Serve over cooked rice.
This makes a very thick stew.
For a more soup like consistency, add more broth.