Superfood Soup 2.0

Adapted from Run Fast. Cook Fast. Eat Slow

1# ground elk/beef

2 Tablespoons olive oil 

1 leek, sliced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 teaspoons salt

2 Tablespoons curry paste

1-1.5 quart broth 

     (unsalted, or modify added salt)

1 large sweet potato, 

     peeled & diced into ½ inch cubes

2 cans (13.5oz) coconut milk

1 can (14.5 oz) diced tomatoes

1 can (15 oz) garbanzo beans

16 oz package dried gnocchi

3 cups chopped kale, stems removed

1. Brown ground meat until cooked through, salt to taste and set aside (pictured as meatballs added to vegetable soup). 

2. Heat oil in a large pot over medium-low heat. Add the leek and saute for a couple minutes. Add the carrots & celery, stir and cook until softened but not brown (~5 minutes). Add the curry paste, stir and cook for another 30 seconds. 

3. Add broth, sweet potato, coconut milk, diced tomatoes & garbanzo beans. Bring pot to boil, then reduce heat and simmer (covered), stirring occasionally for 10 minutes. Add gnocchi and simmer for another 10 minutes. 

4. Stir in the kale and ground meat, turn off heat and adjust seasoning to preference.