Source: Clean Food by Terry Walters

• 1 tablespoon grape seed oil (or sesame, or coconut)

• 1 small yellow onion, diced

• 1 small red onion, diced

• 3 stalks celery, diced

• 1/2 teaspoon red pepper flakes (more or less to taste)

• 3 carrots, diced

• 3 medium sweet potatoes, peeled and diced

• 3 cups corn, fresh or frozen

• 2 teaspoons dried thyme

• 2 teaspoons cumin seeds (or 1 tsp ground cumin)

• 2 teaspoons dry basil

• 2 cups vegetable stock (or 2 cubes of vegetable bouillon)

• 2 cups rice milk, plus more if needed (or the milk of your choice)

• 2 tablespoons cashew butter, dissolved in ¼ cup hot water (optional)

• 1 bunch kale, chopped into small pieces

• Sea salt and freshly ground black pepper

1. In large pot over medium heat, sauté onions, cumin, thyme, basil, and red pepper flakes until soft.

2. Add celery, carrots, sweet potatoes, corn, and stock. Simmer 5 minutes.

3. Add enough rice milk to cover the vegetables. Bring to boil, reduce heat and simmer until vegetables are soft (about 20 minutes).

4. Remove from heat and add dissolved cashew butter. Partially puree using a handheld blender (optional).

5. Add kale, return to heat, thin to desired consistency with water or stock and cook until kale is tender.

6. Season to taste with salt and pepper and serve. Serves 6.