Recipe of the Week
Sweet Potato – Kale Soup with Cumin and Lemon
(inspired by, The Splendid Table)

If you don’t have cumin seed, you can substitute with ground. I do think that if you like cumin a lot, you should go out and buy the seeds. With any seed or spice, the flavor will deteriorate quickly once it is ground.

2 tablespoons olive oil
1 large or 2 medium yellow onions, chopped
1 Tbs. cumin seed
1 /2 teaspoon salt
1-2 medium sweet potatoes, peeled and diced into ¾ inch pieces
1 bunch lacinato kale, leaves and stems, chopped
2 1/2 cups vegetable broth
4 green onions, sliced
½ cup chopped fresh cilantro
fresh ground black pepper
1-2 Tbs. fresh lemon juice
extra virgin olive oil and/or feta cheese

In a large soup pot heat the olive oil over medium heat. Add the onion, cumin seed and salt, cooking for about 3 minutes until the onions are soft. Add the sweet potato, kale and broth. Bring to a boil and then simmer for 15 minutes until the sweet potatoes are soft. Turn off the heat and add the green onions, cilantro, lemon juice, black pepper and extra salt if desired. When serving into bowls, top with a splash of extra virgin olive oil and feta cheese if desired.

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