Energizing Green Soup

20130327-165808.jpgI 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

Serves 6



  • 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


  1. Minced the onion, garlic and ginger and sauté together with the coconut oil and chili powder.
  2. 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).
  3. Remove the kale stalks and stir in the kale and spinach into the soup.
  4. Mince the parsley and juice the lemon.  Add both to the soup and simmer for another 5 minutes.
  5. Remove from the heat, puree, season with salt and pepper and serve.

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