Recipe: Garlic and Kale Soup
The January issue of Vegetarian Times was delivered so late that I just assumed that the subscription ended and since I can’t remember if I received a copy last month. Anyway, there are some really good kale recipes in the current issue. And being someone who can eat kale all day, everyday, I thought I’d share one of them with you.
Well, I wanted to.
The Rice and Chickpea Kale Rolls with Pineapple Salsa look and sound good on paper, but, it only seems to be on paper. A search on their extensive recipe database turned up nada and I don’t feel like typing it out, so if you want the recipe, you’ll have to pick up a copy of the this issue to get it. I am going to do it without rice though.
I’m in a strange place where I haven’t been interested in eating rice for a long time now and I am just going with it. Oh well.
While I was looking for the intended recipe, I came across this very simple soup, which is just perfect for this time of year. I LOVE garlic, and shiitake mushrooms add a nice “meaty” flavor to soups. I like to let mushrooms cook for a long time as they will give a dish a hearty, even smoky flavor. I might roast them a bit before. My absolute favorite aunt bought me a Dutch oven, and this looks just the recipe to break it in. If you don’t have brown rice vinegar (I don’t), try another kind (not white). I have red wine vinegar and balsamic, but I’m leaning towards the former.
I’ll be back to let you know how it turned out for me.
