Chickpea is one of my favorite food mags, chock-full of thoughtful articles and plant-based recipes. That, and it is a sheer beauty to behold. 

An article of mine on hosting a zero-waste solstice celebration was recently published in Chickpea's Winter 2015 issue (read here). I of course turned to Nicole on advice for making a gathering both sweet and sustainable because (1) she is the best party companion and (2) I miss our women's potlucks. Nothing brightens a dark winter day quite like eating good food and drinking wine with your girlfriends.

To celebrate the recent release of Chickpea's gorgeous new issue, I'm sharing a recipe I published in Chickpea for a hearty vegan winter soup designed for communal sharing and collective healing. Enjoy!

P.S. This is a dish best served with a side of Loam's Harvest Edition. Boom. Pun!



This chunky kitchen-sink soup makes use of sweet potato, kale, and mushrooms—earthy goodies that are sweetest during the winter season.


10 cups water

1 lg yellow onion

2 cloves garlic

4 Portobello mushrooms

2 sm sweet potatoes

6 leaves kale

1 inch cube ginger root

Olive oil as needed

Salt to taste

Carrot peelings to garnish



      i. Coat base of large pot in olive oil and bring to medium-high heat. Finely chop onion and garlic and pour into pot. Stir frequently.

     ii. 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.

   iii. In separate pan, sauté kale. Although most of us toss the ribs, kale leaves’ fibrous bones make for yummy ravioli filling. Keep what you don’t sauté for a veggie-liscious pasta later in the week.

   iv. Finely mince ginger and mix into soup.

   v. Stir in kale, sweet potatoes, and mushrooms as ready. Let cook for at least two hours, stirring often. The longer, the better.

   vi. Serve warm and garnished with a vibrant tangle of carrot peelings.




Kate WeinerComment