Wintery Minestrone with Kale

apart form decking the halls, i take care to incorporate a couple of other holiday traditions. making wreaths is one. baking cookies, sometimes. elaborately wrapping my gifts, eating raclette at the holiday food stalls, watching christmas movies, eating a club sandwich with my mom, etc. and, not the best (because only giving is better) but still not bad is: getting a gift for myself, too.

[gap height=”20″]this year, i haven’t made up my mind what it should be. i’m thinking either a onepiece (though my better half most likely wouldn’t approve, haha) or a new cookbook. what’s the better surprise for myself? [gap height=”20″]

on the other hand, let’s be honest: i’ve already splurged on not only one but two christmas tree ornaments shopping sprees. i came home with 5 different pieces each time. not the cheap ones, ahem. but hey, i like to tell myself they’ll last forever and even my grandchildren will enjoy them on a tree.[gap height=”20″]

1 liter home made vegetable broth or bouillon

2 tbsp. olive oil

1/2 celery root, diced

2 carrots, peeled and diced

1/2 leek, diced

1/2 celery stalk, diced

1 onion, finely diced

2 garlic cloves, minced

1 large can tomatoes, chopped

3-4 tsp. brown lentils

parsley stems (from one bunch of parsley that’s used for the oil – see below), finely chopped

2 potatoes, peeled and diced

2 leaves kale, finely diced

1 fresh tomato, peeled and diced

salt, pepper, nutmeg

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1 bunch parsley, leaves, coarsely chopped

1 garlic clove

1 organic lemon, grated zest

4 tbsp. olive oil

1 tsp. honey

salt, pepper

parmesan, freshly grated

one handful fresh parsley, finely chopped

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firstly prepare the vegetable broth – if you want to make it yourself. else, start by cleaning and preparing the vega. heat the olive oil in a large saucepan and add the onion, carrot, celeries and leeks. brown the vegs a little. then add the garlic. deglaze with the vegetable broth or water and bouillon. add the canned tomatoes (without the excess juice). add the lentils and parsley stems as well and let simmer on low for 20 minutes. then add the potatoes and kale and cook some more for about 15 minutes. at the end, add the fresh tomato and season with salt, pepper and nutmeg.

for the parsley oil coarsely chop the parsley leaves, then blend together with the olive oil, garlic and est. season with salt, pepper and honey.

divide the soup between bowls, sprinkle with some fresh parsley and a couple of drops of parsley oil. garnish with freshly grated parmesan and serve with a glass of heavy red wine.