Yam and Kale Soup

extra virgin olive oil
1 onion, chopped
3 garlic cloves
1 teaspoon cumin or curry powder
1 teaspoon thyme
3 pounds (1.36kg) yam, cubed
water
1 to 2 tablespoon shiro miso
nutritional yeast
kale, finely chopped

In a soup pot on medium heat, place in the onion, garlic, cumin or curry, and thyme. Cover content with a few dizzle of olive oil. Cook until translucent and soft.

Add in the yam chunks, fill pot with water, and bring to a boil. Immediately reduce heat, and let simmer until yam is soft.

Remove from heat, and transfer part of the soup content to a blender. Blend. Then add more soup, and blend. Add miso, and blend.

Or if you have a hand held blender, leave the soup in the pot, and blend.

Ladle soup into serving bowl. Garnish with finely chopped kale and a spoonful of nutritional yeast.