Instructions: Lovely flecks of green against the rich orange background make this soup as delightful to behold as it is to eat.

Heat the oil in a large saucepan over medium heat and add the onion, celery, and carrot. Cover and cook 5 minutes. Add the sweet potato, squash, bell pepper, garlic, stock, and thyme. Reduce the heat and simmer 20 minutes or until the vegetables are tender. Meanwhile, boil the kale in lightly salted water for 10 minutes, or until tender. Drain and set aside. Puree the soup mixture in a food processor until smooth, return to the saucepan. Stir in the soy milk, cooked kale, and salt and pepper to taste. Slowly heat the soup until it is hot, being careful not to boil,

6 SERVINGS

Percent of calories from fat 29%

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