Kale Apple Ginger Soup

It is 'shoulder season' - the inbetween season of summertumn. End of summer, beginning of autumn. Mornings are chilly, afternoons are just right - not too hot, not too cool. Evenings come early, the temperatures dropping as quickly as the sun.

The garden is still prolific, and during the day a simple caprese salad of mozarella, basil, and tomatoes straight off the vine sounds pleasing for a dinner. But as twilight nears and the air cools, a soup becomes more and more attractive.

It is difficult to say 'no' to any fruit or vegetable in the garden, so this soup was born of the imagination when I couldn't turn away from the delecate kale and spinach, or the brightly colored carrots. Even the apples from the tree found their way into this hearty, satisfying fall soup.

Kale Apple Ginger Soup

Thick cut bacon
2 cups water
2 tablespoons olive oil
1 sweet onion
2 inches ginger root, peeled
1 large carrot
1 large apple
5 garlic cloves
1 teaspoon turmeric
1 cup kale
1 cup spinach
1 bag frozen peas
4 cups (32 oz) chicken broth

Place single layer of thick cut bacon in bottom of large skillet, cover with 2 cups water and bring to a boil.
In soup pot, warm olive oil over medium heat. Roughly chop onion, ginger root, carrot, and apple. Place into pot along with whole cloves of garlic and turmeric. Stir to combine. Heat for 5 minutes or until onion turns translucent. Add kale, spinach, peas, and pour in the broth from the thick cut bacon - reserving the bacon. Stir in the chicken broth.
Bring to a boil and reduce heat to low, simmering until all the vegetables are tender.
Using a hand blender, blend until smooth.
Top with chopped bacon.