Prep and cook time: about 40 minutes
This freezes well for future grab and go meals
1 medium onion, chopped
4 cloves garlic, chopped
5 cups organic chicken or vegetable broth
1 medium carrot, diced into 1/4″ cubes (about 1 cup)
1 cup diced celery
1 sweet potato, diced into 1/2″ cubes
3 cups kale, rinsed (stems removed) and chopped very fine
2 tsp. dried thyme
2 tsp. dried sage
salt and papper to taste
Chop garlic and onions. In a medium soup pot, heat 1 Tbsp. broth. Sauté onion over medium heat for 5 minutes, stirring frequently. Chop and add garlic and sauté another minute.
Add broth, carrots, celery and sweet potato and bring to a boil. Reduce heat and simmer to cook another 5 minutes. Add kale and cook until potatoes are tender (about 15-20 minutes).
Add rest of the ingredients and cook another 5 minutes. If you have time, you can simmer longer to let the spices meld, bringing out their richness. If necessary, add more broth.