BY KRISTIN CELESTE SHROEGER, Local columnist
---- — This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Food for Thought.
Garlic, Ginger and Kale Soup
Fresh local garlic
Fresh local onion
Fresh local ginger
Fresh local green bor kale
Mince 6 cloves garlic, 1 c. celery, 1/2 c. onion and a 1-inch section of ginger.
Add 1 T. olive oil to a large metal soup pot over medium heat. Add garlic, celery, onion, ginger and ¼ t. salt, Cover and cook over medium heat for 10 minutes.
Add 6 c. water, 1 t. curry, ½ t. white pepper and ¼ t. sea salt. Cover and bring to a boil. Once at a boil, reduce heat and cook covered on medium heat for 10 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.
Kristin Celeste Schroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.