Tuscun Soup

Ingredients

1 ea - Leek (Chopped)

1 ea - Sweet Potato (Large, peeled and diced)

5 ea - Sun Dried Tomatoes (Chopped)

1 tbsp - Tomato Paste

2 tbsp - Paprika

1 tbsp - Dried Parsley

1 tsp - Salt

5 cups - Vegetable Broth

1 can - Chickpeas (Drained 7 rinsed)

16 oz - Potato Gnocchi (or 1 1/2 cups of large pasta shells)

1 1/2 cups - Cashew Cream (or coconut milk)

1/2 - Lemon (Juiced, optional)

1 handfull - Kale (large, chopped)

In a pot, over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatos and garlic.

Sauté until sweet potato is softened slightly, approximately 6 minutes.

Add the tomato paste, paprika, dried thyme and salt.

Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.

Add the gnocchi or pasta shells and cook until al.