I am back in grade 6 for the start of the term and they are an amazing, energetic bunch. I honestly don’t think I have had as much fun with a group of students before. They are eager and exceed expectations routinely. They are challenging me to be a better teacher by creatively reaching beyond all my instructions. However that also means that the last number of weeks, although spectacular, have also been exhausting. So tonight I needed a little extra energy (and a hard hit of iron) so I whipped up an antioxidant packed, iron laden energizing soup. I wasn’t sure if this medley of green veggies would mesh well but the result was a savory, comforting meal that required seconds and thirds.
Energizing Green Soup
- Coconut oil
- 1 onion
- 3 cloves of garlic
- Ginger root
- ½ tsp of chili powder
- 3 bundles of broccoli (stem included)
- 2 parsnips
- 2 stalks of celery
- 4 cups of vegetable broth
- 1 bundle of kale
- 2 handfuls of baby spinach
- fresh parsley to taste
- the juice of half a lemon
- Salt and pepper to taste
- Minced the onion, garlic and ginger and sauté together with the coconut oil and chili powder.
- Chop the broccoli, parsnips and celery into small pieces. Add them to the pot and bring the entire thing to a boil. Then reduce the heat to medium, cover and let simmer until tender (about 15 minutes).
- Remove the kale stalks and stir in the kale and spinach into the soup.
- Mince the parsley and juice the lemon. Add both to the soup and simmer for another 5 minutes.
- Remove from the heat, puree, season with salt and pepper and serve.