Green Kitchen Stories » Sweet Potato, Carrot & Red Lentil Soup. She woke me up and crawled up close to me. Lift my arm and put it around her.

This Sweet potato, Kale and Shrimp Skillet is a quick recipe for your lunchtime. Gluten-free and healthy easy dish without scarfing in flavour! Enjoy! So how did you fare over the holidays? Oh me? Pretty great. There was plenty of food, amazing people, kisses, hugs, cookies and unexpected (but still wonderful) gifts. TESTED & PERFECTED RECIPE - With carrots, sweet potatoes & apples, this savory soup with a hint of sweetness is the essence of fall. The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it's. More Ways to Warm Up: Game Day Instant Pot Buffalo Chicken Soup. Simple Sausage and Bacon Butternut Squash Soup _____ Click Here To Get All My PaleOMG Recipes Into.

This Sweet Potato & Kale Gratin makes a delicious holiday side dish. Made with heavy whipping cream, it's rich, creamy, and just a little bit decadent.

She was silent for 1. I could hear her thinking. We were looking at the window and how the sun was shining through the curtains.

Then she asked me: “Daddy, explain why you like me so much?”. Her voice didn’t reflect any doubt. It was more out of curiosity that she asked. Completely unprepared, I pinched myself to wake up and tried to give her the best explanation and love declaration that I could possibly think of.

I told her that she was the kindest little person I knew. That I loved how she always shared a piece of her bread or cookie without hesitation, and how she often made sure that there was something left for me or her mom if we weren’t home. I told her that from the moment she was born she had climbed into our hearts and that she would be there for the rest of our lives, no matter how much we argued about brushing teeth, choosing clothes or watching cartoons. I told her that I couldn’t not like her, even if I tried. I hugged her closely. I was quiet, curious to hear her reaction, if she was satisfied with my response. I could hear her thinking again.“Daddy, I think my favorite color is pink!” She crawled out from my arms, jumped up from the bed and ran out of the room screaming: “Good morning horses, heeeeeere I come!”. Later that day we all made soup.

The kind that is thick, sweet, comforting and perfect for chilly days. How Many Tablespoons Are In A Half A Cup. It was filled with sweet potato, carrots and red lentils and had the brightest orange yellow color. Even though it was delicious on its own, Luise created a tasty aubergine and kale topping that gave the soup an extra dimension. You should give this soup a try on a cold day.

It’s a love declaration to winter that will warm your hearts. Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping. Serves 4. 1 tbsp ghee, coconut oil or olive oil 1 large onion 2 sweet potatoes 4 carrots 4 sprigs fresh thyme or 1 tsp dried thyme 1 cup / 2. Aubergine & Kale Topping. Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring.

Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 2. Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 1. Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.

Autumn vegetables take on a deep sweetness after the first frost, so let them shine in this hearty soup. If you like a little heat, swap in spicy Italian sausage for.

Recipe: Simple Kale & Potato Soup. Some soups work well in polite company — a light bisque or a boeuf bourguignon, for instance, are the stars of a dinner party menu. But then there are other soups that are really just for you, just for those days when you need something simple and nourishing without much fuss. That's this kale and potato soup. It's humble, unassuming, and best enjoyed alone at the kitchen counter with the last hunk of some crusty bread. This past Sunday afternoon, I found myself alone at lunchtime and discovered a huge bunch of kale blocking my view of anything else in the fridge.

I made myself this simple kale and potato soup with poached eggs on top. Served with toast, it made a great lunch for one. My instinct with any recipe is always to change, improve, tweak — but if you have similar habits, I urge you to set them firmly aside for this recipe.

The charm and appeal of this soup is its very simplicity. Make too many adjustments or additions, and you'll lose that essence. And besides, this soup is good. No, not something you'd necessarily serve to guests, but definitely something that will make you grateful that you made soup instead of ordering take- out.

The potatoes absorb the savory broth while the kale becomes silky and surprisingly sweet. You could skip the poached egg on top, but I love the bites of creamy richness it adds. I also suggest finishing off the bowl with a sprinkle of Parmesan or other salty cheese. This is a soup that's meant for a snowy, wintry day.

I highly recommend it if you find yourself alone with a bunch of kale and the need for something warm. Emma, January 2. 01. Simple Kale & Potato Soup. Serves 1 generously or 2 modestly. Tuscan. 1 teaspoon lemon juice or cider vinegar. Salt and pepper. Grated Parmesan cheese, extra- virgin olive oil, or yogurt, to serve.

Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium- high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes. Stack the leaves of kale on top of each other.

Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

Cover the pot and let the soup cook for 8 to 1. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them.

Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl.

Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt. Recipe Notes. If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme. Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.