Kale and Sweet Potato Soup

Ingredients:

• 6 oz leeks (white and light green parts)
• 1 Onion, large
• 2 tbsp olive oil
• 1½ tbsp sea salt
• 12 oz Sweet Potato (peeled)
• 4 oz Yukon Gold Potato (scrubbed)
• 12 oz kale
• 4 Green onions (sliced)
• ⅔ cup cilantro (1.6 oz)
• black pepper (freshly ground)
• 2½ cups vegetable broth
• 1 tbsp cumin seed
• 2 tbsp lemon juice (fresh)

Instructions:

Thoroughly wash and coursly chop the leeks and onion. Saute the onion in the olive oil with a sprinkle of salt over a medium flame. When it is translucent, add the leeks and keep cooking, stirring often, until golden, about 20 minutes.

Cut potatoes into 1/2 inch dice. Trim the thick stems from the kale and cut the greens into 1" strips. Combine potatos and kale in a soup pot with 5 cups of cold water and a tsp of salt, bring to a boil, then lower the heat and simmer for 15 minutes.

Add the leeks and onion to the pot along with the green onion, cilantro, and a lot of freah ground pepper. Add vegetable broth. Simmer covered for 10 minutes.

Lightly toast the cumin seeds in a dry pan just until they are fragrant, and grind them with a mortar or spice grinder. Stir the cumin and lemon into the soup. Serve.