This week, in The Seasons series, we are excited to feature Danielle of Rooting the Sun. We love that she is so involved in the whole process of growing food and preparing a mindful meal. Throughout Rooting the Sun, you will discover a deep respect for whole foods and seasonal eating. Danielle’s writing and photography are oh, so inspiring and heartwarming. Read on to get to know Danielle and try her nourishing Garlic and Kale soup recipe, perfect for the end of Autumn.
It’s of the loveliest pleasures to be able to share autumnal sentiments and a warming recipe with you and the Secret Caravan today. My name is Danielle and I enjoy celebrating seasonality and produce on my blog, Rooting the Sun. I think embracing our seasons is one of the healthiest activities we can be involved in: whether it be in meditation, cooking, growing a garden, or supporting those farming around us. The more in tune we are with the genesis of our food and the roots of our growth, the deeper the connection we can forge with our bodies, the earth, and one another.
Autumn’s deep azure skies, coupled with gold-plated leaves of sighing, soon-to-slumber trees is often the most poignant punctuation to the eyes. There is much to behold this time of year – subtle changes in the air and atmosphere, as well as dramatic turns of the landscape to a more quiet and relaxed state. Soon we must anticipate the winter as she silently blankets us into a still-life. But it is truly this period of transition that forever lends itself to beautiful meditations.
The autumn’s breezy tides are the perfect clouds to softly dream upon. Whether it be a beginning ritual of reflection, or an eager anticipation to future endeavors – the crisp air is the most beautiful vehicle to help deliver the thoughts. It’s during this period that we are often able to experience gratitude in its fullest – to embrace the lengths we traveled, and coax new avenues into our hearts. Autumn’s ability to help us achieve thanks is one of its most whimsical aspects.
Often I like to muse the seamless skies with a warm bowl of soup in my hands. There’s something so enticing about gathering your nourishment from brothy liquid, hearty grain proteins, and nurturing vegetables. The possibilities are incredibly endless and always satisfying for the soul.
For this recipe I’ve included lacinato kale from the garden (although if you have other leafy greens I encourage you to use them). The kale thrives this time of year in the temperature change – offering a taste that is unrivaled by any other time of year. Coupled with garlic, lemon, kamut, chickpeas and almonds – you’re onto a philosophical bowl of your own lovely autumnal delights.
I do hope you enjoy and may your hearts be golden.
garlic kale soup + preserved lemon, kamut, chili roasted chickpeas, and almonds
1 large onion sliced thin
1 tbl olive oil
1 head of garlic, cloves peeled and slivered
1/2 tsp red chili flakes (optional)
1/4 cup apple cider vinegar
1/2 cup kamut, pre-soaked overnight (not necessary but preferred)
4 cups of vegetable stock (+ additional if needed)
1 cup water
1/2 lb lacinato kale, stems removed and roughly chopped
1 preserved lemon, rinsed and minced (rind included)
1/2 cup slivered almonds
For the roasted chickpeas:
16 oz cooked, or canned chickpeas (rinsed and drained)
1 tsp olive oil
1 tbl chili powder
heat olive oil in large soup pot or dutch oven and add onion. cook over medium-high heat until softened and beginning to brown, 7-10 minutes. add garlic cloves and heat until fragrant, 1-2 minutes. add chili flakes (if using) and stir to coat vegetables – cook 1-2 minutes to infuse spice. add apple cider vinegar and stir to release any browned bits from the bottom of the pot.
add the kamut, vegetable stock, and water to the pot. bring soup to a boil and reduce to a simmer, partially cover, and simmer 20 minutes over lowered heat. remove lid and add kale – stir to incorporate (greens will cook down). replace partial lid and cook another 25-30 minutes, or until the kale is tender. at the end of this period, if you feel the soup needs additional liquid, feel free to add more vegetable stock/water.
stir in preserved lemon and almonds. serve soup piping hot and topped with chickpeas.
to roast the chickpeas preheat the oven to 400 degrees. toss chickpeas with oil and chili powder and place on small rimmed baking sheet. roast in oven for 20 minutes.
how to preserve lemons: preheat oven to 250 degrees. take 2-4 lemons and slice them, place in a glass oven-safe dish, and cover with water and 2 tablespoons of salt. bake in oven for 3 hours. remove and allow to cool, and then place lemons and water into a canning jar with a tight fitting lid. store in refrigerator, good for months. (just remember to wash off salt before using in cooking!).
Thank you Danielle for the lovely heartwarming recipe!