This house has been quite a little hotbed of sickness in the past few weeks. As far as our diets have been concerned, we’ve been doing what we can to get better: kale smoothies spiked with apples, oregano oil dissolved in water, huge glasses of fresh orange juice, mugs of echinacea tea. One afternoon, wandering listlessly around the house, I felt particularly anemic, and spontaneously ran to the grocery store and bought bags overflowing with kale, swiss chard, lettuces, and spinach. Making a pot of a restorative, healthy soup seemed like the only logical solution for my vitamin-deficient body.
I used a homemade chicken stock (one roast chicken carcass + roughly chopped onions, carrots, celery + bay leaves + thyme + baby leeks + parsley springs, cover with water + salt judiciously + simmer for 3 hours) as the base and added whatever my body was calling out to me: tiny brown lentils, diced potatoes, cubes of butternut squash, ribs of chopped celery, minced shallots + the juice of one entire lemon. It simmered for about an hour, and then I added thick ribbons of dinosaur kale, which stayed firm + chewy. A huge bowl of kale soup was nourishing, hearty and cleansing, just as I had hoped it would be.