The theme for this month’s virtual recipe potluck was Spooky Spices, and, although two moves in two years had actually forced me to toss a lot of those spooktacular spices I never quite knew what to do with.…
….there was one sitting up in the cabinet untouched, mostly still there because I’d inherited it from a roommate who used it once, after I convinced her to buy it, being so obsessed with my two other “You can only get them at TJMaxx” spice blends from Victoria Gourmet.
It wasn’t FEAR, but guilt that kept me holding on.
So when The Professor took sick, it struck me that this was too eerie of a coincidence to ignore: after all, when you are sick and congested you need soup…and soup featuring sinus-clearing citrus and peppery spice can only be a boon to your recovery, no?
Garlic, onion, and ginger, are all quite healing as well, of course. And I purposefully used chicken over veggie broth, since something in the chicken is good for curing what ails you.
Of course, when The Professor said, “Soup would be good,“ what I heard was, “Please feed me all the veggies.“
I restrained myself.
All I know is The Professor consumed at least 6 bowls of this….and he’s no longer sick.
Healing Lemon Pepper Roots & Greens Soup
- 2 cups sliced/chopped carrots
- 2 cups sliced/chopped parsnips
- 1 cup chopped sweet onion
- 3-4 cloves garlic, minced
- 1 Tbsp. minced ginger
- 4-6 cups chicken or vegetable broth
- 4-6 cups chopped fresh kale (or 2 cups frozen)
- 1 Tbsp. no-salt lemon pepper
- salt, to taste
- Preheat oven to 400 degrees.
- Toss together carrots, parsnips, and onion in olive oil. Sprinkle with salt and pepper.
- Roast carrots and parsnips for 30-45 minutes, just until fork tender. (May be longer depending on your chop size and oven calibration.)
- In a large Dutch oven or soup pot, heat a tablespoon or so of olive oil over medium heat.
- Cook garlic and ginger for 2-3 minutes, until fragrant.
- Add kale and 1 cup broth to the pot. Cook until wilted (or thawed, if using frozen).
- Add lemon pepper and remaining broth to pot. Bring to a boil.
- Stir in roasted root vegetables, and reduce heat to a simmer.
- Serve immediately, or allow flavors to develop for a few hours (with heat off) or overnight.