Preheat your oven to 375°F (190°C).

Peel and dice the sweet potatoes into bite-sized pieces.

In a large pot, bring the vegetable stock or water to a boil.

Add the diced sweet potatoes to the pot and cook for 10-12 minutes, or until tender.

While the sweet potatoes are cooking, finely chop the leek or onion and mince the garlic.

In a large skillet, melt the dairy-free butter over medium heat. Add the leek or onion and garlic, and sauté until softened and fragrant.

Add the kale to the skillet and cook until wilted.

Once the sweet potatoes are tender, drain them and add them to the skillet along with the frozen peas.

Season with mixed dried herbs, salt, black pepper, and add the bay leaf.

Stir well to combine all the ingredients and let it cook for another 5-7 minutes.

Remove the bay leaf before serving.