Kale and Sweet Potato Soup with Cumin and Lemon

Thoroughly wash and coarsely chop the leeks, and chop the onion. Heat the olive oil in a non-stick pan and start sautéing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 15-20 minutes.

Meanwhile, peel the sweet potatoes and cut both potatoes in 1/2 inch dice. Chop kale coarsely. Combine the potatoes, sweet potatoes, and kale in a soup pot with 5 cups water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes.

Add the sautéed leeks and onions to the pot, along with the sliced green onions, cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.

Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.

Ladle the soup into warm bowls. If interested, garnish with olive oil, a heaping spoonful of tangy crumbled feta cheese, or homemade croutons. This soup goes well served with brown rice, barley, or farro.