Umami Soup

Have you ever been picking up nasal strips and Medjool dates (current SmithCale OBSESSION) from your favorite health food store and see something that will forever change your dinner?

Yeah, me neither.

Until today.

I was in our local Drug Emporium which is the only place for a hippie to get their organic fix surrounded by flax seeds, granola and dried fruit.

Then I saw it. The biggest, most glorious Kale I'd ever seen. At only $1.99 a bunch (and trust me it was a BUNCH), I knew my evening wouldn't be complete without it.

So I came home and essentially cleared most of our veggie drawer into a soup, which I do have to say turned out pretty delicious.

I named it Umami Soup because try as SmithCale might he couldn't think of a single thing to change. Which is weird, because usually he has an opinion on EVERYTHING.

Me with my head-sized Kale

Umami Soup

1. Reduce

2. Simmer

3. Wilt and Serve

Ingredients for 4:

1 Tbsp olive oil

1 C grape tomatoes, halved (or 1 whole tomato, chopped)

1 tsp garlic-chili paste

5 C water

2 tsp chicken bouillon

3-4 oz sausage, sliced

1 lb butternut squash, peeled and cubed

6 oz mixed mushrooms

1 bunch kale, stems removed and cut into bite-sized pieces

Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium-high heat
2. Add tomatoes salt and pepper and reduce for 5 minutes
3. Add garlic-chili paste and cook for 1 minute
4. Add water, chicken bouillon, mushrooms, sausage and butternut squash. Bring to a boil and simmer for 15-20 minutes or until butternut squash is softened
5. Use a ladle to transfer about 2 cups of mushrooms and butternut squash with broth (try to avoid the sausage) into a blender and pulse until smooth and return to pot.
6. Add kale into the pot to wilt for about 3-4 minutes until vibrant green.
7. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time