It is my firm belief that if everyone would spend a little more time grating fresh ginger, the world would be a much happier place. It somehow simultaneously smells like relaxation and invigoration. I'm not sure how that works, but I like it.
This recipe calls for grated ginger. So. You're welcome!
1 large onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2-3 tablespoons freshly grated ginger
coconut oil for coating pot
12 cups chicken broth
2-3 cups kale, washed and torn into bite-size pieces (or baby spinach if you prefer)
1 lb. shrimp, peeled and de-veined
1/2 cup heavy cream or half and half
salt, pepper and Tony Chachere's seasoning to taste
Shredded Parmesan for serving
1. Coat a large soup pot or Dutch oven with coconut oil. Add onion, garlic, celery and ginger and cook over medium heat until vegetables begin to wilt and garlic and ginger become nice and fragrant.
2. Add broth and kale and allow to simmer until kale begins to wilt a bit, 15-20 minutes or so. (Kale typically holds its texture pretty well and will not wilt down completely. I like that added bite to this simple soup, but you can replace it with baby spinach if you prefer something that cooks down a bit better.)
3. Add shrimp and cook just until pink and opaque.
4. Add cream or half and half and season to taste with salt, pepper and Tony Chachere's seasoning.
5. Serve hot with a bit of Parmesan sprinkled over the top.