Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more on eating and cooking locally at Kristin’s blog, The Intentional Minimalist.
- Farm fresh local garlic
- Farm fresh local onion
- Farm fresh local ginger
- Local olive oil
- Farm fresh local green bor kale
- Sea salt
- White pepper
Mince six cloves garlic, one cup celery, one half cup onion and an one inch section of ginger.
Add one tablespoon olive oil to a large metal soup pot over medium heat. Add garlic, celery, onion, ginger, one quarter teaspoon salt, cover and cook over medium heat for ten minutes.
Add six cups water, one teaspoon curry, one half teaspoon white pepper and one quarter teaspoon sea salt. Cover and bring to a boil. Once at a boil, reduce heat and cook covered on medium heat for ten minutes.
Remove four cups of kale from stems and chop kale.
Remove soup pot from heat, stir in kale and let rest for five minutes. Blend soup with a hand blender directly in soup pot. Serve soup sprinkled with sea salt.