Well, this has been a challenging week. And in deciding what to share with you, I thought I would look up the word “challenging”. Challenging is defined as stimulating and demanding, Well demanding it was – but stimulating, also. Have you ever noticed that when you are faced with challenges that you are in a fight or flight mode? Sometimes that can be a good thing.
My biggest challenge was fighting a bit of a cold bug – it came on so quickly and just rolled over me, but it is on the wane now. I chose to fight the bug and looked for things that would comfort and nourish my poor throat and nose.
One of my lovely support group members shared a recipe for a ‘Cut the Fat Soup” and I had to make it – it sounded so good and healthy. Now this soup or variations of it has been around for decades and I had forgotten about it. So I visited the produce section of my market.
Here is what I put in my soup:
1 large leek – cleaned and chopped
½ sweet onion
1 heaping teaspoon diced garlic – I used garlic from a jar – all the work was done for me – and I poured a little bit of the garlic juice into the pan also
1 teaspoon lemon pepper
1 teaspoon coarse onion powder
1 teaspoon celery salt
¼ box chicken broth (I used the organic free range broth)
Saute the first two ingredients in the broth, add the next 3 ingredients When onions are translucent, add:
1 15oz can crushed tomatoes
2 fresh tomatoes, peeled and roughly chopped
1 cup fresh baby carrots
1 cup celery, cut into 1-1/2″ pieces
1 green pepper, roughly chopped
2 portabella mushrooms, cut into bite-size pieces. (I had gotten a package of pre-sliced mushrooms – all I had to do was wash and slice into large chunky pieces)
½ head cabbage, (I sliced cabbage in half then sliced the cabbage, it kind of looks like noodles)
Stir everything then add the remaining broth. Add approximately 2 cups tomato juice. You could also add V-8 juice. The broth and juice should completely cover the vegetables. Don’t be afraid to add more broth or tomato juice.
Add salt to taste. Bring to a slow boil, then reduce and simmer until vegetables are tender. I don’t like the veggies to be overly cooked, especially the celery and green peppers.
This soup is hearty and so tasty. Also, it has so many wonderful vitamins and minerals in it. It is high in fiber, folate, potassium and vitamins A and C. Just what the doctor ordered.
My dear student also told me she roasted some kale and sprinkled it on top! Like croutons!. Never roasted kale before? Simply take a head of kale, remove the ribs, wash, dry and put on a baking sheet, Sprinkle lightly with olive oil, lemon pepper, garlic powder and onion powder and toss a bit. Bake at 350 for about 20 minutes. Sprinkle a tablespoon on top of soup. Yum!