Hearty Root Vegetable and Kale Soup

Work has been intermittently cancelled the past two weeks because of the cold.  Garage doors are frozen shut, cars won’t start, and firemen are walking the streets handing out blankets and coats.  When I drove to the store to restock on grapefruit (a refreshing winter staple) Wednesday morning, the car thermometer read a balmy 3 degrees.  Shivering and gripping onto my hot cup of tea, I decided there was only one cure-all for this weather: a hearty soup.

Unfortunately, my soup-making ability has been less than stellar this winter.  I somehow messed up my mother’s delicious full-proof pea soup, my chili did not win our friend’s annual cook-off, and my German stew burned the bottom of the pot. The plethora of soup ingredients in my refrigerator made up for my lack of confidence.  Having recently made a pot pie for Red’s family, I had leftover chicken broth and vegetables waiting to be used.  A bag of kale was looming in the corner of my refrigerator from an impulse buy (and no matter how many times I’ve used it, the bag’s quantity does not seem to diminish).  I chopped, measured, stirred, and accidentally forgot about it waited.

An hour later, Hearty Root Vegetable and Kale Soup was born.  This soup is, for lack of a better word, awesome. The finished product is thick, warm, and inviting.   The root vegetables are soft and flavorful from the slow sautéing on the stovetop.  The wine and nutmeg add complexity to the broth, which is soaked up by the noodles while cooking.  I hope you find the time this winter to make this soup; you won’t be disappointed.  In fact, although I was full after one bowl, I continued to eat directly from the pot while cleaning dishes.


For the recipe, visit the blog Brown Ale Girl.


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