Ok first off, no matter how many pictures I take of this soup, it will not look pretty. It is green and delicious and feeds your soul with love and superfoods, but pretty it is not. But there is a story behind this soup. Considering this is my first post I wanted it to say something about me. And this green soup says something about me. It goes back to when I was in third grade. My family and I were living in Florida with my grandparents- Mammie and Poppy. I was in the living room reading and Poppy was in the kitchen singing, which meant that he was cooking. On this particular day he was making soup. I came in to the kitchen in time for him to ask me to sit and eat a bowl of the soup he had been spending all morning perfecting. I sat with him as he laid out the crackers and brought over a bowl of beautiful soup. Now, I do not remember the soup that he served because that is not what makes this story special. It was the pure enjoyment on Poppy’s face as he spooned this soup into his mouth. He would take a spoonful and close his eyes. He would breathe in as he took a spoonful because he had polyps in his nose and he could not breathe well through it. You are probably wondering why is that important, but it made him so human to me and it moved me to tears. How that soup sang to his soul and how food is such a necessity to life. Food is a language all its own. And sitting there with him, changed my life forever. I would look back on that moment and realize that is where it all began. In that soup he taught me love, a language and a compassion for humanity that would mold the person that I am. So this soup I dedicate to Poppy.
2 Bunches of Kale (Ribs removed and loosely chopped)
1 Large Sweet Potato Chopped
2 Carrots Chopped
1 Large Onion Sliced
3 Cloves of Garlic Minced
2 Tablespoons of Canola Oil
1 Cup of Chicken Stock
1.Put the canola oil in a 4 quart dutch oven and add the onions over low heat. Add some salt to facilitate the caramelization. We want these babies to be a caramel color, so this will take about 30 minutes or so. To get them the right color without scorching I cover them and then stir occasionally.
2.When the onions are almost ready- add garlic. You want it to become fragrant so let it cook for a minute but do not let it brown.
3. Add the chicken stock. Add the potatoes and carrots, then add water to 1 1/2 inches from the top.
4.Add the kale a little at time to give it time to wilt. Then turn the heat to medium put the top on and let it cook. Watch it so it doesn’t boil over.
5.When the potatoes and carrots have gone soft, like really soft, turn off the heat and whip out your immersion blender and blend blend blend. If you don’t have an immersion blender you can do it in a regular blender in batches.
6.Lastly add the cayenne and salt to taste. You want a little heat to counter the sweet of the carrots and potatoes. Enjoy!