Bon Appetit Magazine has a recipe for warding off stuffy heads and sore throats, which they have posted here. I only have 2 of the 9 ingredients needed here in my house today and I have no idea how (or why) you “bruise” tarragon and mint, but still its good to know that a cold prevention elixir is out there.
For the love of all things warm and in a bowl, I have another soup for you today. When I need to throw together a meal in a pot, this is my go-to soup and if I’m on my game, I’ll have half the ingredients already sitting around my house. If my cupboard is well stocked I’ll have several large cans of tomatoes (diced, crushed, whole plum, whatever) alongside white beans and broth. The kale seems to come into my life in a constant flow whether its via my CSA or my good intentions at the store. More often than not it ends up wilting in my fridge but here’s a way to save it from that fate.
Did you know you can keep grated parmesan in the freezer? Because its finely grated you can pull a bag of it out the freezer, spoon a little on the hot soup and it will melt nicely.
1 tbsp olive oil
1 onion chopped
1 bunch of kale leaves, stems removed and chopped
4 cloves garlic minced
(2) 28 oz cans diced tomatoes
4 cups chicken stock/vegetable stock
(1) 15 oz can canellini beans, drained and rinsed
1 tsp dried rosemary, chopped
1 tsp dried basil
optional-parmesan for topping
Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 3 minutes. Add the garlic, reduce the heat to low and sauté for another 7 minutes stirring often. Add kale and cook for 1 minute. Add the tomatoes, stock, and beans. Bring to a boil then immediately lower to simmer. Add basil and rosemary. Simmer uncovered for 30 minutes stirring occasionally.
Sometime last spring I planted a packet of seeds to grow some rainbow carrots. Most of the seeds sprouted, I got them into the ground in my meager little raised bed and then I kind of ignored them for months. Their greens grew bigger and bigger, my husband implored me to harvest them. I told him it could wait until fall. Finally one day I noticed the top of a big purple carrot poking out of the ground. I got my trowel and dug. Wow! Such beautiful colors. So many carrots. So. Many. Carrots. So many freaky, twisted, mutant looking carrots. So hard to peel. It seems only right that they are paired with another freaky, mutant-looking plant called ginger. Before all the carrots went limp sitting in my produce bin, I put together this lovely carrot ginger soup.
If you are a soup maker, I highly recommend getting a stick blender if you don’t already have one. Its about a million times easier to puree your soups with one. If you put hot soup in a blender to puree, the heat will create a volcano effect. You’ll open up the blender and your nice batch of pureed soup will explode all over your counters, your ceiling and best of all-on you!
4 cups low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 teaspoons freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. If you have a stick blender, use it to puree the soup in the pan. If you don’t have a stick blender, let the mixture cool then, in batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice.