Reprinted from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas (W. W. Norton & Company, 2009). By permission of the author. Prep time: 10 min Cook time: 50 min Total time: 1 hour Yield: 6 generous servings Sturdy black kale, leeks and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines. Any kind of kale can be used in this soup. I usually make it with Russian kale, but you could use dinosaur kale, or curly leaf kale - or all of them. Yams can be used in place of sweet potatoes if that’s what you have on hand.