Juicing carrots, kale, and broccoli

Juicing is so simple, I can't even imagine why we don't do it more frequently. It takes ten minutes. You split the carrots in half lengthwise so they'll go into the shoot easily, you rinse everything, and you drop everything into the juicer. Every time I do it, I insist that I'm going to remember how quick and easy it is, but somehow I always forget.

This evening, I juiced some of the maroon carrots we bought last Saturday. Maroon carrot juice is not as pretty as orange-skinned carrot juice, but the pulp is beautiful. It's orange with red flecks. To that, I added some broccoli stalks and a lot of kale.

I'm making a soup out of this and some potatoes, three cloves of garlic, and a whole onion.

I want to show you this leek, seriously. Remember, I told you this leek would make a whole pot of soup? To appreciate its size, look at it next to some common objects, like other vegetables, animals, and minerals:

The leek took up most of the pot (just that giant leek, not the little one), on top of an entire sweet yellow "candy" onion and three cloves of garlic. There was barely any room for potatoes, but I added four Russets and two Yukons. Still the soup is less potato-heavy than before and is more about leeks and garlic. There's a huge pot of it in the fridge, and I already had a bowl, with sourdough toast.