Kale & sweet potato soup

OH MAN guys, I just got the CRAP knocked out of me by a very terrible cold. I made the mistake of ignoring it for a few days (it started on a Friday night and I was pretty hellbent on not letting it destroy my weekend), and it did not like that one bit. It came back and punched my straight in the face. Right in there.

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Anyway, today is the first day I’m feeling semi-like-a-human, though I am still breathing like a sorry-ass pug.

I made this soup because I also made the mistake of making myself banana bread yesterday (BEING SICK IS SO BORING) and I ate 3 slices of it for “breakfast” and was feeling a bit nutrient-deficient.

It’s good, it’s veggie, it’s awesome when you have spent 2 days on the couch not being able to breathe and/or nursing a burnt tongue dammit tea why are you never the right temperature?!

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Kale & Sweet Potato Soup
serves 4-6

1 tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
1/2 cup mushrooms, sliced
1 sweet potato, diced
1 carrot, diced
1/2 cup white wine
1 bunch kale, roughly chopped
2 cups stock
1 cup water
salt and pepper to taste

In a large stock pot or dutch oven, heat oil over medium high heat. Add shallot and garlic and cook 5 minutes. Add mushrooms, sweet potato, and carrot and stir. Cook another few minutes. Add the white wine and scrape all the lovely brown bits. Cook a few minutes until liquid reduces slightly. Add stock and water and bring to a boil. Add kale on top and cover for a few minutes. When kale is slightly wilted, uncover and stir. Reduce to low and cover again, cook for 15-20 minutes until sweet potatoes and carrots are tender but not mushy. Salt and pepper to taste.

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