Recipe found in The Inside Tract by Dr. Gerard Mullin and Kathie Madonna Swift.
Prep Time: 10 minutes I Cook Time: 40 minutes I Makes: 10 cups
4 cups chopped dark greens (spinach, boo choy, laminate kale) - we love the soup with kale!
2 cups peeled and diced sweet potato or Yukon gold potatoes
8 cups commercial low-sodium, gluten-free vegetable broth
1 teaspoon curry powder
Pinch of sea salt
1. In a 6- to 8-quart pot, add all the ingredients and cook, stirring occasionally, over medium-high heat until the mixture comes to a slight boil.
2. Reduce the heat to medium low and simmer uncovered for 30 minutes.
3. In a blender, process the soup in batches until all the soup is smooth.
We like to put it in a coffee mug and sip it. Delicious!