Kale & Corn Soup

Here's another fresh & easy recipe inspired by a visit to Boston's Haymarket. With a few simple steps & ingredients, this nourishing & satisfying soup is worth the time it takes to simmer. 

INGREDIENTS:

1 medium of bunch kale 

4 ears of corn

1 bunch of scallions

1 cup milk

2 cups water

Salt & pepper to taste

METHOD:

Pour water & milk into Crock-Pot. Add salt & pepper. Put Crock pot on high setting. 

Prepare vegetables and put into a large mixing bowl:

 

• Chop kale & discard stems 
• Peel corn, discard husks. Cut kernels from cob
• Chop scallions

Toss vegetables. 

Put tossed vegetables into pre-heated Crock-Pot. 

Stir with liquids in the Crock-Pot. 

Cover Crock-pot and heat mixture for 4 - 5 hours, stirring occasionally. 

Turn off Crock-Pot and let mixture cool for 2 - 3 hours. 

Once cool, puree mixture in small batches with a blender or food-processor. 

Serve & enjoy or store in refrigerator or freezer for ready-made tasty & healthy meals.