Except it was more of an ice day, so no sledding... but there was soup!
ALKALINE VEGETABLE + BARLEY CURRY SOUPServes: 12
6-quart stock pot with lidsWe had such a great day hanging out together. I wish everyday could be like this :)
3 tbs olive oil
2 onions, chopped
2 cups dark leafy greens, chopped (I used a frozen Blooming Glen mixture of carrot greens, kale and swiss chard)
8 cloves garlic, minced
1 to 1 1/2 cups pearled barley (use more for a thicker stew)
32 ounces butternut squash soup (I use Imagine brand)
5 scrubbed, but unpeeled* carrots, diced or sliced into discs
5 scrubbed, but unpeeled* parsnips, diced or sliced into discs
1 rutabaga diced - if there's wax on the skin, peel it off, otherwise just scrub it clean
5 stalks of celery, diced (I use the leafy parts, too)
4+ tablespoons of curry powder (spice it up to taste)
*Most of the nutrients in root vegetables live close to the surface; by peeling them you'll inadvertently loose the good stuff.
Heat the oil over medium heat. Add onions and cook until softened (about five minutes). Add the garlic, greens and half of the curry powder; saute for about 30 seconds. Stir in barley and soup Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer for 20 minutes.
Add root veggie loveliness, celery and remaining curry powder. Cover and simmer 20 to 25 minutes more, or until barley and vegetables are tender; add water if necessary. I served this with Dave's Own Pumpernickel bread (shipped from RI by Grandma G.).
After lunch, we built the best Lego army base EVER.
Clearly, Cinder was too busy to play in the snow, cook soup or build an army base. No school, no work... just family time, cooking, building, playing and finishing the day up with cuddle puddle on the couch while watching Totoro (one the best movies ever created).
Yeah, man :)
Yeah, man :)
