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Soup

INGREDIENTS

  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 7 ounces fresh kale, stems removed and chopped
  • 2½ lbs sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 3, 14-oz cans cannellini beans, drained and rinsed
  • 2 tsp olive oil
  • 3-4 pints chicken stock (use vegetable broth for vegetarian soup)
  • 3 tsp za’atar (or Italian seasoning, or any soup seasoning blend you like)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Optional: Cooked, shredded chicken meat

INSTRUCTIONS

  • Warm olive oil in soup pot over medium heat; saute onions and garlic until onions are tender
  • Add kale, sweet potatoes, carrots, beans (and chicken) and mix
  • Add stock to cover all ingredients (or more if you like a thinner soup)
  • Add salt and pepper. Stir
  • Bring to boil and immediately reduce to simmer and cover. Let summer for 25-30 minutes. Adjust seasoning to taste
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Serves 6

INGREDIENTS

2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup olive oil + 2 tablespoons
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar

 

DIRECTIONS

1. Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup of olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander and broth, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very soft. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, add salt, cook for an extra minute and remove from heat.

2. While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.

3. Ladle soup into soup bowls, top with garlic and olive oil and serve.
read more: http://www.haaretz.com/blogs/modern-manna/1.625945