Rooting The Sun

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secret caravan / garlic kale soup + preserved lemon, kamut, chili roasted chickpeas, almond

November 11, 2015 By Danielle 4 Comments

rootingthesun.com
rootingthesun.com

a myriad of golden autumn days to draw out our centers and ground us back to where we wandered far from. in the sunshine we’re young and and open. the moon is cold but clear. our breath is a stark contrast against the enigmatic glow of favorite constellations. there’s magic in the windchill, and there’s possibility in every leaf that floats downward. there’s something so bare and exposed about this time of year, yet fantastical and composed. clarity in the chaos of our hemisphere’s final expenditure.

rootingthesun.com

it’s a genuine pleasure to announce today that i’m sharing a recipe on the Secret Caravan blog. based out of Athens, Greece – they are a shop home to a beautifully curated collection of handmade objects, mindful publications, and sweet stories. the lovely Marilena asked if i would contribute a gardening story or recipe to their seasonally focused blog, and in the art of no hesitation a soup was born.

rootingthesun.com
rootingthesun.com

the soup i’m sharing is a garlic kale soup with preserved lemon, kamut, chili roasted chickpeas, and almonds. i’m finding our lacinato plants thriving in the cooler temperatures, and lately they’ve been soaking in the temporary sun with every vein and bump, or so it seems. often they remind me to take a page from them and stretch into the golden sol. it’s this simple exercise that livens my bones and circulates my blood. this brothy soup preparation is the perfect meal to keep stimulated in the face of dropping temperatures. get the recipe for today here, and may you feel the sun’s kiss wherever your body moves.

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Filed Under: Soup Tagged With: almond, chickpeas, garilc, kale, kamut, lemon

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Comments

  1. Ksenia @ At the Immigrant's Table says

    November 12, 2015 at 5:21 am

    Lovely to see your writing and recipes in other places! Also, tell me about your preserved lemon – I am used to it being packed in salt, but yours is obviously floating in a solution… Is it brine?

    Reply
    • Danielle says

      November 12, 2015 at 8:57 pm

      Thank you Ksneia – it’s refreshing to publish on a different space – it feels different for the mind! And yes, essentially my lemons are just in water and salt. (I cooked them low and slow in the salt prior). xo

      Reply
  2. Maya | Spice + Sprout says

    November 12, 2015 at 6:03 am

    oh yum! I always see roasted chickpeas and then forget to make them, but I think I am finally convinced that I have to. this soup looks too good! so perfect for a chilly fall night <3

    Reply
    • Danielle says

      November 12, 2015 at 8:57 pm

      thank you maya you are so lovely! yes, roast some chickpeas soon – they are such a hearty compliment to any meal (or a sublime snack). ♥

      Reply