What I Got:
What I Made:
2 Tbsp Olive Oil
1 large Onion, chopped
2 Tbsp chopped fresh Thyme
4 cloves of Garlic, minced/pressed
2 cups chopped fresh Tomatoes
4 Celery stalks, cut into 1/2 inch slivers
3 Carrots, cut into 1/2 inch slivers
10 cups veggie stock or broth
chopped fresh Basil (recipe called for 1/2 cup but I could only get my hands on a 1/4 cup)
1/2 head of Red Cabbage, cut into 1/2 inch strings
4 Zucchini, quartered and cut into 1/2 inch slivers
Adapted from a Tuscan Vegetable Soup with White Beans and Parmesan on Epicurious.com
Yet another recipe I ate so quickly that I forgot to photograph! My apologies, images always trigger our appetite, and inspire…
Heat Olive Oil in large soup pot over medium heat.
Add Onion, Thyme and Garlic and saute for 5 minutes
Add Tomatoes, Carrots, and Celery and cook for another 10 minutes.
Add Stock/Broth and Basil, and bring to a boil.
Once boiling, reduce heat and allow to simmer covered for 1 hour.
Add Red Cabbage and Zucchini, cover, and let simmer for another 20 minutes or so.
Add Sea Salt and fresh ground Pepper for taste.
Remove from heat, and serve garnished with toasted bread, Parmesan cheese, or some Basil Pesto if you like! I didnt add anything and was still impressed!
I was worried this would be bland, but the taste was good and got better over time! So simple and easy to prepare and leaves you with a ton of soup to eat throughout the week or store in your freezer for a cold day!
Also due to the simple and all natural ingredients, this soup is detoxifying and cleansing for your body (as long as produce used is organic) and left me feeling full but healthy throughout the week!
1 bunch Kale, ripped into pieces
1 small Cabbage, chopped
1 medium onion, chopped
1 bulb garlic, cloves minced or pressed
1 Tbsp fresh Thyme
1 Tbsp fresh Sage
1 Tbsp Basil
1 Tsp Cayenne Pepper (if you like a kick)
Salt and pepper
8 Cups Veggie Broth
1 Tbsp Butter
1. Heat Butter in a soup pot over medium heat. Add chopped onion and minced garlic and cook until aromatic (about 3-5 minutes).
2. Add Broth, Kale, Cabbage, and herbs and bring to a boil. Lower to a simmer and cook for 25-45 minutes on medium-low to cook everything thoroughly and allow flavors to develop.
3. Allow soup to cool and use an immersion blender or standing blender to puree. Serve to eat or store for later enjoyment!
I am sorry I do not have a photo of this dish at present. The next time I make it (or when I defrost what I froze for later) I will make sure to add it on. I know it can be hard to want to eat something you haven’t looked at!
Adapted from the kitchn.com.
1 small head cabbage (or half large head)
1 bunch scallions
1 1/2 cups almonds toasted lightly
1 tbs sesame oil
3 tbs olive oil (or your preferred oil)
1 tbs tamari or soy sauce
3 tbs seasoned rice wine vinegar
1 tbs honey
Salt and ground pepper for taste
Toast almonds in toaster oven: cover pan with foil, then spread almonds evenly in pan. Toast on light and watch for burning.
Slice cabbage thinly. I find it helps to quarter cabbage before slicing. Also slice scallions thinly, using white and green parts.
Place cabbage, scallions, and almonds in a large bowl or container.
Make dressing by placing all wet ingredients in a bowl and whisking until well mixed. Pour dressing over the other ingredients and mix well. Let sit for an hour so flavors can marry. Adjust salt and pepper to create your ideal flavors!