How was your long weekend? I hope you had some thoughtful gifts under the tree, happy times with family and friends and delicious food was everywhere.
To recap our Christmas warm fuzzies: many slices of stollen were shared, friends and family were hugged, my Dad and I took two long walks, our family spontaneously decided to got out and watch The Girl with the Dragon Tattoo on Christmas night and Marc’s brother got engaged!
The hustle and bustle has died down and this morning we woke up to a light dusting of snow on the ground and tiny flakes falling. It’s strangely the first time we’ve seen snow in days. I missed the snow for Christmas, but it sure did make traveling much easier.
Soup is the best on chilly days. This simple soup is full of roasted garlic flavor and is silky in texture from the potatoes. The crispy kale on top is completely optional, but I love adding it to soups and I serve the rest in a bowl for snacking on during dinner. It’s my favorite healthy addiction.
Won’t you warm yourself with a bowl?
Recipe: Vegan Roasted Garlic Soup
Adapted from Handle the Heat
Serves 2 for main course, 4 for first course
2 heads garlic
2 t. extra-virgin olive oil
4 C. water
2 medium potatoes, peeled and chopped
1/4 C. Parmesan, freshly grated
sea salt and freshly ground pepper
1. Preheat oven to 375 degrees. Peel most of the outer skin from the garlic, but leave enough that the cloves still hold together. Cut the top 1/4″ off of the bulb and drizzle 1 t. of olive oil, coating the entire bulb. Wrap tightly in foil and place in the oven. Roast for 30-35 minutes. Let rest until cool enough to handle and then squeeze garlic from the papery skin.
2. Add roasted garlic, potatoes, water, and salt and pepper to a medium saucepan. Bring to a boil and then lower the heat to low and simmer for about 15 minutes or until potatoes are tender.
3. Puree with an immersion blender or traditional blender until smooth. Add Parmesan and taste for salt and pepper. Adjust seasoning if necessary. Serve with crispy kale chips, if you wish.
Recipe: Baked Crispy Kale Chips
1 large bunch kale
2 T. extra virgin olive oil
1. Preheat oven to 350 degrees F. Prepare a rimmed baking sheet with parchment.
2. Wash kale and dry between towels. Remove the tough stem that runs down the middle and tear the leaves into bite-sized pieces.
3. Place leaves on the prepared baking sheet and drizzle with olive oil and sprinkle with salt. Mix with your hands and then spread the kale evenly on the baking sheet. Bake for 10-15 minutes or until kale is crisp.