Two things, when asked, that people always wish they had more of is TIME and SPACE. More time to do all things we would like in a day, or need to get done, more time to enjoy. But SPACE??? What does that even look like? More space to live, more space to breath, more space to think, all of the above??
We all could use some space in our lives, space either given or created, but space none the less. Space given to us by others just to be who we are, to think what we want and to recognize this space as a gift, and to use it to our greatest advantage. Space we create, to think more openly, to listen more clearly, to feel more deeply. Space in our minds and space in our hearts, this space we must create on our own. We can also create space for change, and for growth, space to move into a better way of life, space to open so many possibilities for ourselves.
~" Bliss, creativity and infinite peace are tucked away in the hidden dimensions of our souls where all is possible and all are welcome. Childlike innocence , curiosity and a little dreaming are all it takes to reach these worlds. Close your eyes and be there." ~
Space empowers us with healthy boundaries, individuality and freedom. Space gives us room to know who we are, within but separate to the world around us. Start creating space, to breath, empower, grow, space to be who we are really meant to be.
Spinach Broccoli Soup- Perfect for those spring days when the temperatures are still a little cool, fresh and clean flavor.
Ingredients
1 leek sliced
3 cloves garlic, minced
2 heads broccoli, florets cut
2 golden potatoes, diced
6 cups vegetable stock
3 cups baby spinach packed
5 sprigs thyme leaves
1 bay leaf
2 tbsp extra virgin olive oil
Sea salt and ground pepper to taste
1 pinch red pepper flakes
Instructions
Slice and rinse the leeks well. Drain on paper towels. Heat up the olive oil in a soup pot and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions.
Pour In the vegetable stock and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
Discard the bay leaf, purée the soup in a blender until smooth and creamy. Adjust seasoning to your taste with the sea salt and pour it back into the soup pot.
Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
Serve hot with a poached egg on top.
