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                                                                                                                                                       The overeating from the holidays are behind us and I am in the mood for some detox food i.e. something simple and light and it helps if it is not too much of a hassle to prepare it. This simple vegetable soup is just what the doctor would’ve ordered. While I make many different vegetable soups, this one is inspired by the soup served at the Whole Foods soup bar.
The semi translucent broth with vegetables peeking through and the tiny pools of oil floating on the surface and the mouth watering aroma wafting around had me at ‘Hello’ the very first time I set eyes on it. I had to go home and recreate it and I have been making this soup ever since. Of course this is not an  exact version of the Whole Foods soup but it is certainly a very flavorful and fat free wannabe and my go to soup for any number of occasions. It can be a Detox soup when I need something simple after a serious case of over indulgence. It is sometimes a winter meal in a soup bowl and it is so effective as a cold and flu soup that it should be crowned the official ‘ vegetarian’ chicken noodle soup!. I’ve packed it in school lunch flasks and served it at the ‘Teachers Luncheon’ at my children’s school. If you can chop vegetables and know how to boil water you can make this soup, it is that easy!

                                                                                                                                                   Just take these everyday vegetables of carrots, celery, cabbage, onions, potatoes, cut them up like shown. Boil them in about 5 cups of water. Hold the cabbage till when the soup is done. When the potatoes are cooked through add salt to taste and add about a cup of crushed tomatoes [I use Furmano’s chunky crushed tomatoes with basil, garlic and oregano]. Let it come to a boil, add the cabbage and turn the stove off. The cabbage leaves will wilt in the heat. You have to try it to believe the flavors that develop when these simple everyday vegetables come together in this simple soup.

 I fish out the soft mushy onions from the soup before serving. You can serve it with some condiments like pesto if you want to dress it up

                                                                                                                                                      or some noodles if you want something more substantial.

   

                                                                                                                                                     When someone is down with a cold, I strain the clear broth, and serve it in a mug. It is both nourishing and soothing.

Thanks for dropping by,

Best, S.

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