adapted by Bethany, CSA Manager from “Clean Food: A Seasonal Guide to Eating Close to the Source” by Terry Walters (Sterling Publishing Company)
1 small onion, diced
3 stalks celery, diced
3 carrots, diced
3 medium sweet potatoes, diced
3 cups corn, fresh or frozen
2 tsp. dried thyme
2 cups vegetable stock
2 cups rice milk, plus more if needed (or just use additional vegetable broth or water)
2 tablespoons cashew butter, optional
1 bunch kale, chopped into small peaces
sea salt and white pepper, to taste
Add all ingredients except cashew butter, kale and salt and pepper to a large stock pot. Bring to a boil. Reduce to a simmer and cook until vegetables are soft (about 20 minutes).
If using cashew butter, ladle 1/4 cup of the hot broth into a bowl. Dissolve cashew butter into hot broth and add mixture to the pot. Remove pot from heat. Partially puree soup using a handheld blender, leaving some vegetables chunky for texture.
Add kale to soup pot and return to heat. Thin soup to desired consistency with water or stock and cook until kale is tender. Season to taste with salt and white pepper and serve.