This ginger and garlic-spiked soup is perfect for weathering the transition from winter to spring. Serve with a generous loaf of homemade bread. NOTE: I first published this recipe in Chickpea Magazine. —Kate Weiner
Coat base of large pot in olive oil and bring to medium-high heat. Finely chop onion and pour into pot. Stir frequently.
As onions are caramelizing, turn oven to 400. Cut sweet potatoes into chunks—remember to keep the skin!—and slice the mushroom into thin strips. Toss with olive oil and salt on a non-stick baking tray. Roast until the sweet potato is tender to the touch and the mushrooms are golden brown, approx. 35-40 minutes.
In separate pan, sauté kale with crushed garlic. Although most of us toss the ribs, kale leaves’ fibrous bones make for yummy empanada filling.
Finely mince ginger and mix into soup.
Stir in kale, sweet potatoes, and mushrooms as ready. Let cook for at least two hours, stirring often. The longer, the better!