A friend gave me her back-issues of “Clean Eating,” a wonderful magazine devoted to eating and living a healthy, whole lifestyle. In the January/February edition, there was a soup that caught my eyes, mostly because I’ve never thought of adding kale to soup. I’m used to roasting my kale or eating it raw in salads. I’m not sure I’m allowed to type this recipe and share it. I tried looking for the recipe online but it seems you have to purchase each back-issue for $5.99. SO, in order to respect copyright laws, I’m just going to tell you what I put in my soup, and you’ll just have to pull out your arsenal of culinary skillZ, which I know you have hidden under those fancy sleeves of yours. 🙂

As usual, I added my own touch (corn kernels!).

INGREDIENTS:

• organic kale
• organic sweet potatoes
• chicken breast
• cremini mushrooms
• sweet corn kernels
• scallions
• garlic
• yellow onion
• organic extra virgin olive oil
• filtered water
• organic evaporated cane sugar ~ to taste
• sea salt ~ to taste