With the holidays behind us, the new year begun … time to get back to work!
The agenda for the year 2014 is already pretty full, many invitations to exhibit, choices that need to be made, jewelry designs who have been inside my head finally need to take shape and last but not least the preparations for our Spring Presentation in May have started!
But first soup! Outside it’s cold, not yet winter, but still a good temperature for a tasty simple soup.
Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping
Serves 4: 1 tbsp. olive oil, 1 large onion in pieces, 2 sweet potatoes in cubes, 4 carrots in slices, 4 sprigs fresh thyme or 1 tsp. dried thyme, 1 cup uncooked red lentils, 4 cups / 1 litre water, sea salt & freshly ground pepper to taste.
Aubergine & Kale Topping
1 tbsp.olive oil, 1 aubergine/eggplant in cubes, 4-5 stems fresh kale, 1/2 tsp. ground turmeric, 1/2 tsp. ground cumin, sea salt & fresh ground pepper to taste.
Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.
Meanwhile make the topping. Heat oil in a large skillet; add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft.
Use an (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.
Mmmm … bon appetit!