I first started this blog because I was driven by my passion to share my love for really good food. I didn’t do very much research into how to blog, or what bloggers are “supposed” to do. I’ve been thinking more about what this space means to me, and the direction in which I want to take my blog. This blog began as Life Is Like A Dumpling, a documentation of vegetarian kitchen experiments, and became Gratitude and Greens when I decided to incorporate my ever-growing commitment towards my plant-based and health-focused lifestyle.
I want to promote nutrition and wellness, which I have been doing through healthy recipes and informational posts I share on this site. In addition, I want to encourage mindfulness and gratitude in our daily lives. I realized, upon deeper reflection, that I’ve been neglecting the ‘gratitude’ aspect of the blog. Going through my archives, I also realized that there is a lot of content I need to edit, update, and re-photograph. In the coming weeks, I will continue to post as often as possible while focusing on improving the site’s look, content, and overall quality. So, prepare yourselves! If you have any suggestions and if there is anything you would like to see more or less of on the blog, please let me know in the comments below! Is the site easy to navigate? Are there specific recipes you’d like to see? More posts focusing on health and nutritional information? I would love to hear your feedback.
In the meantime, here’s a soup recipe I’ve been meaning to share with you for the past few weeks. With below zero temperatures officially here, soup has been on my mind! The first time I made this soup I used a combination of spinach, Swiss chard, and kale. This version uses a combination of just Swiss chard and kale. Yes, I am well aware that people are getting tired of kale. I, too, get kale fatigue from time to time. Kale, however, happens to be one of the few leafy greens that are actually in season this time of the year.
This soup takes ten minutes to make, and, thanks to the greens, the soup is high in vitamins and minerals perfect for fighting off the sniffles: vitamins A, B2 and 6, C, E, K; copper; manganese; iron; calcium; potassium; and cancer fighting antioxidants and phytochemicals. Although many soup recipes use potatoes to give soups a thicker, heartier texture, I used chickpeas, which are full of protein and fiber. Topped with sunchokes, a drizzle of olive oil, and hemp seeds, this soup is hearty, delicious, and wonderful to eat on a cold winter evening.
- 3 cups vegetable stock (or 2 cups vegetable stock + 1 cup water)
- 2 cups greens of choice, roughly chopped
- 2 1/2 cups chickpeas, cooked
- 5 garlic cloves
- 2 small onions
- 2-3 tablespoons coconut oil
- extra virgin olive oil, to garnish
- hemp seeds, to garnish
For the sunchoke chips:
- 1 lb sunchokes
- 3-4 tablespoons coconut oil
- sea salt and pepper, to taste
- Preheat the oven to 205ºC/400ºF. Line a baking tray with parchment paper.
- Clean the sunchokes with a brush and slice them thinly, using either a knife or a mandolin. You can choose to peel them or leave the skins on.
- Melt the coconut oil on the stovetop, and pour over the sunchokes.
- Toss the sunchokes in the coconut oil and season with sea salt and pepper, and bake for 15 minutes.
- Flip the sunchokes and bake for another 12-15 minutes. Once finished, remove from the oven and allow them to cool.
- While the sunchoke chips are baking, prepare the soup.
- Sauté the garlic and onion in a medium pot with coconut oil. Once fragrant and soft, add the greens and the chickpeas.
- Add the vegetable broth, and simmer for five minutes. Be careful not to overcook the greens.
- Blend using an immersion blender. Season with sea salt and pepper.
- Pour into bowls and garnish with extra virgin olive oil, the sunchoke chips, and hemp seeds.
Enjoy : )
What are your favourite winter recipes? Do you have a favourite soup recipe? And don’t forget: if you have any suggestions on how to improve the site, I would love to hear from you!
Wishing you much love and happy kitchen adventures,
more soup recipes:
roasted pumpkin and fennel soup with pumpkin seed pesto by happy hearted kitchen
split pea and barley soup by sasi’s kitchen
roasted cauliflower and moroccan spiced almond soup by chocolate & marrow