I just harvested the last of my tomatoes and I will be cherishing the bounty of beautiful fruits my garden produced throughout the winter. My root vegetables and fall greens have started to flourish in abundance the past few days with the weather cooling. Kale is a vegetable I love if it is not too mature. This year I planted seeds directly in my planter next to carrots and beets. As I walked around the garden and saw how much kale was there I immediately started cutting leaves wondering what on earth I can do with all this kale. I pulled out a stock pot, filled it with water and kale. Then I thought, why not a soup as I had just made a huge jar of stock the other day. I cubed two medium golden potatoes and added it to the pot …and as you can see by the recipe, I created a lovely, refreshing autumn soup.

Recipe

5 cups curly kale (or black kale) washed and left whole
2 medium size red or golden potatoes – quartered
1 small onion – cut in half
1 tsp fresh lime juice
1 tsp white coriander
1 tsp cumin
1/4 tsp cayenne
1 tsp fresh grated ginger
1 tsp fresh grated turmeric
2 cups vegetable broth (preferably fresh)
Salt n pepper

In a stock pot add kale, potatoes and onion add water to cover 1 inch. Bring to a boil, then simmer 20 minutes
Strain and place in a blender.
Add stock and puree til smooth.
Add cumin, ginger, turmeric, lime juice and blend.
Add salt and pepper to taste.