Root Vegetable, Cheddar Cheese, and Kale Soup Recipe

Kale under snow 1

A kale plant bursting with ediable greens in early March

Curly Kale Under snow

Curly Kale is a rought, tough and tasty survivor of the winter

I started off to make this soup without the kale but on way to dig the leeks out of the garden I couldn’t resist the green temptation of my over-wintered kale.  It is soooo sweet and so full of life force that I had to have some.  Both the leeks and the kale have over-wintered in my garden under six inches of hay and two feet of snow.  Now, as my root cellar empties out in late winter these hardy garden biennials feed us.  I also have a big crop of claytonia (miner’s lettuce, winter lettuce) in my cold frames to keep me in greens through the early spring.

Leek Under snow and hay

Signs of leek life after a snowy winter

Cheddar Cheese and Root Vegetable Bowl

A hearty bowl of late winter goodness

30 ml (2 tbsp) olive oil
300 ml (1 1 /4 cup) chopped leeks
175 ml (3/4 cup) chopped onions
2 cloves garlic, minced
300 ml (1 1/4 cup) chopped carrots
300 ml (1 1/4 cup) chopped turnips
300 ml (1 1/4 cup)  chopped potatoes
10 ml (2 tsp) dried thyme
10 ml (2 tsp) dried sage
325 ml (1 1/3 cups) vegetable stock
325 ml (1 1/3 cups) milk
325 ml (1 1/3 cups) cheddar cheese
In a large pot or a wok, heat the oil over medium heat.  Add root vegetables and herbs.  Cook for 10 minutes.  Add the stock.  Bring to a boil, reduce heat and simmer for 15-20 minutes until the vegetables are tender.  With a slotted spoon remove 75 ml (1/3) cup of the vegetables and mash with a fork.  Return to pot.  Add Kale.  Add Milk.  Heat but do not boil.  Stir in cheese until melted. (serves 4)


About thegreenlifefarm

The Green Life Farm welcomes people who are on a path toward sustainability, increased environmental consciousness and mindfulness. We are 80% food self sufficient, off the grid for lighting, have reduced our wastes by 90% and have become more and more producers instead of consumers. The Green Life Farm is a place to meet kindred spirits and experience how it could be to reconnect with people and nature. Our farm is always open to visitors interested in alternative energy, living, thinking, building, husbandry, forestry, cooking and farming. In summer, our place is open to campers. Our names are: Bonnie and Sylvain. Calling 902-665-2084 is best because we are not online,, every day. You are welcome to bring your pet. Be ready to use an outhouse! All visits include harvesting (even in winter), preparing and sharing a meal…and good discussions
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One Response to Root Vegetable, Cheddar Cheese, and Kale Soup Recipe

  1. Pingback: Herbs Omelette Recipe | Diabetes Food Recipes

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