For the soup
1T olive oil
1t coarse sea salt
1T minced garlic
1 scallion, minced (reserve 2-3″ of green for garnish)
1T of fresh dill, stemmed and minced
1T of fresh thyme, stemmed and minced
A dash of liquid smoke
1/4t of black pepper
1 1/2 cups of light vegetable stock
1 1/2 cups of unsweetened plant milk (I use soy)
1 spring of kombu
1 bay leaves
1T of arrowroot powder whisked with 1T of water
1t of coconut oil
1/4t of purple dulse flakes
2T of scallion for garnish
For the kale and cabbage
1 cup of packed kale, finely chopped
1/2 cup of shredded cabbage
1T of olive oil
1/4t of sea salt
Bring the olive oil to head on medium high.
Add the scallions and saute for 2 minutes.
Add the garlic, dill, thyme and smoke and saute for 1 minute.
Add the plant milk and the stock.
Reduce to low and bring to a very low simmer.
Add the bay leaf and the kombu.
Simmer for 15 minutes.
While the soup is simmering, preheat the oven to 400F.
Toss the kale and cabbage in the oil and salt.
Spread the mixture in an even layer on a small baking sheet.
Roast for about 10-12 minutes, until the kale and cabbage are wilted.
Remove the bay leaf and the kombu from the soup.
Add the kale and cabbage to the soup, and stir to combine.
Simmer for another 5 minutes.
Whisk the arrowroot with the water until dissolved.
Add the arrowroot mixture to the soup, pouring slowly and stirring continuously until thickened.
Remove from heat, let stand 5 minutes and bowl.
Garnish with sliced scallions and a pinch of purple dulse flakes.