Thank God It’s Friday!!
I made a pot of homemade veggie soup last night. I’m having some for lunch and will puree some later on, heat it up, put it in a thermos and take it on my travels tonight.
I juiced kale, carrots, 1 grannie smith apple, 1/2 a zucchini, 1/2 a medium-sized cabbage, 1 celery stalk. I drank some of the juice…juiced more of the above ingredients and used that as my veggie stock.
Drizzle of evoo
added a dash of salt and pepper, curry powder, crushed red pepper flakes, thyme, sage, oregano and a pinch of cinnamon.
sautéed chopped onions and minced garlic
1/2 medium-sized cabbage (coarsely chopped)
1/2 zucchini – chopped
2 carrots – (topped/tailed/chopped)
1 celery stalk (chopped)
2 stalks bok choy
1 medium tomato (diced)
broccoli – (coarsely chopped)
1 cup of pulp from the juiced veggies
add some of the cabbage, tomato, carrots and broccoli and sautéed for a minute or two
add veggie stock
add 1 cup of pulp
add more of the spices from above
add the rest of the veggies
bring to a boil
simmer for approximately 20 – 30 minutes (I like my veggies a little firm)
eat to your heart’s content 😉
(I had two bowls…)