Pumpkin & Pomegranate

A few months ago there was an episode of No Reservations on the Azores. I had never even heard of the Azores and found it fascinating. I also haven’t been able to get their kale soup out of my mind, so when Matt mentioned a sore throat and that he would like soup for dinner I KNEW it was time to try my hand at it. I looked at many a recipe full of animal products, and a few veggie versions. I ended up making something they probably wouldn’t call “traditional” but damn does it taste good. Traditionally they use some meat as flavoring, but I chose to go with sea vegetables for that trick. It is also traditional to use red wine, but since I had none on hand I used some sherry vinegar. I also added mushrooms because I love them. All in all a delightful soup I’d definitely make again.

Azorean Style Kale Soup

Ingredients:

• Olive Oil
• 1 Red Onion, chopped
• 1/2 Bulb garlic, minced
• 1 Large Carrot, chopped
• 1 Large celery Stalk, chopped
• 1 T. Dried Oregano
• 1 T. Dried Thyme
• 1 T Dried parsley
• 3 bay leaves
• 1-3 Dried red Chilies, crushed
• 3 T. Spanish Sherry Vinegar
• 1/4 C. Dulse, chopped
• 2-3 C. Diced Celeriac
• 8 C. Vegetable or Mushroom broth
• 1 1/2 C. Cooked Yellow Split Peas (can substitute lentils)
• 1 1/2 C. Cooked Kidney beans
• 1 1/2 C. Reconstituted Dried Mixed Mushrooms (I used 2 bags of Trader Joe’s Mixed Wild Mushrooms)
• 4 Vine Ripened Tomatoes, chopped
• 2 Bunches of green kale, cleaned and chopped
• Sea Salt and Black Pepper to taste

Method:

1. In a large pot, sautée the Onion, garlic, carrot, and celery over medium-high heat until the onion is translucent.
2. Add the herbs and the chilies and continue to sautée for another minute or so or until aromatic.
3. Sprinkle in the sherry and stir to combine. Add the dulse, and the celeriac and lower the heat to medium and cook for another 2 minutes.
4. Add in the vegetable broth and bring to a boil. Reduce heat to simmer and cook until the celeriac is tender, about 10-12 minutes.
5. Add in the yellow peas, kidney beans,mushrooms, and tomatoes and simmer for another 5-8 minutes.
6. Stir in the kale and simmer until kale is wilted but not overcooked, about 5-8 minutes.
7. Season with salt and pepper and serve.