by Megan Winfrey

That cold snap last week inspired me to make my go-to, hearty vegetable soup. Is it just going to be hell this summer or what? It's not even April and I've already (probably) made my last vegetable soup of the year! What is this blasphemy?! Not to mention the bluebonnets that are already blanketing the medians on I-35 OVER A MONTH EARLY! Well, at least the green belt is full (for now), we always have Barton Springs, and maybe the tomatoes will come a month early, too! Which means gazpacho! Wow, I'm feeling better already.

Sweet Potato Thyme Soup

• 3 large or 4 small sweet potatoes, peeled and chopped
• 1 bunch of kale leaves, torn
• 1 fennel bulb, sliced
• 1 yellow onion, sliced
• 4 garlic cloves, sliced
• 1 bunch of fresh thyme
• 4 cups chicken or vegetable stock
• 1 cup brown rice, prepared
• 1 lemon
• salt and pepper
• olive oil
• cheese cloth or tea strainer

Add the stock to a large pot and bring to a boil. Add the chopped sweet potatoes and cook until tender, about 7 minutes. When they are done, turn the heat down to low.

In the meantime, oil a large skillet and set to medium heat. Add the onion, garlic, and fennel. Cook low and slow, stirring often, until caramelized - about 20 minutes. Add to the pot when finished. Wrap the thyme in cheese cloth and tie it off with a knot or string - or put it in your tea strainer, and add to the pot.

Squeeze the lemon into the pot, add the kale, and salt and pepper to taste. Let everything simmer together for a few minutes to let the thyme flavor infuse and the kale wilt. Serve hot over rice.