It's getting cold and that calls for warming recipes. This soup is very simple and satisfying. The veggies and grains give a pleasant texture while the delicate, complex broth holds everything up.
Quick Cabbage Soup
Serves: 4 | Time: 30 min
1/2 head cabbage, shredded
8 cups homemade veg broth
1 black parsnip, thinly sliced
2 colorful bell peppers, diced
1 cup precooked millet or rice
1 inch ginger, finely diced
1/2 cup unpacked cilantro
1/2 large lemon, juiced
1 tbs ground turmeric
1 tsp chili flakes
In a large stock pot over medium heat, add your vegetable broth and spices. Cover and bring to a rolling boil. Meanwhile chop the ginger and vegetables. When ready, add the remaining ingredients and cover. Cook for 20-25 minutes at a soft boil, stirring occasionally.
Add the millet, lemon juice, and cilantro. Stir and simmer for an additional 5 minutes.
Sumo Fries
Serves: 2-3 | Time: 3 hours
Basic recipe:
2 cups corn meal or grits
6 cups water
1/2 tsp salt
Extras:
1 tsp garlic powder
1/4 tsp cayenne
In a large pot, add 6 cups of water. Cover and put over a high heat. Pour the corn meal into a measuring cup and add the salt or spices to a small bowl. Get a whisk ready, as well as an oven mitten.
When the water is boiling, pour in the grits slowly while stirring. Cook for 5 minutes, adding the spices halfway through and turn the heat down to low. The polenta will thicken and when the bubbles pop you may get splashed - this is why the oven mitten comes in handy.
Pour into a large glass, or ceramic pan. Long, shallow pans work best.
Refrigerate for 2-8 hours.
When ready to bake, preheat the oven to 425F. Turn the polenta out over a cutting board and cut into your desired shape. I like to make "fries."
Line two large baking trays with Silpat mats. Lay out the chips Bake for 30-45 minutes. Serve with soup, greens, and more!
Create, share, love at first bite!
Instagram | Youtube
Quick Cabbage Soup
Serves: 4 | Time: 30 min
1/2 head cabbage, shredded
8 cups homemade veg broth
1 black parsnip, thinly sliced
2 colorful bell peppers, diced
1 cup precooked millet or rice
1 inch ginger, finely diced
1/2 cup unpacked cilantro
1/2 large lemon, juiced
1 tbs ground turmeric
1 tsp chili flakes
In a large stock pot over medium heat, add your vegetable broth and spices. Cover and bring to a rolling boil. Meanwhile chop the ginger and vegetables. When ready, add the remaining ingredients and cover. Cook for 20-25 minutes at a soft boil, stirring occasionally.
Add the millet, lemon juice, and cilantro. Stir and simmer for an additional 5 minutes.
Sumo Fries
Serves: 2-3 | Time: 3 hours
Basic recipe:
2 cups corn meal or grits
6 cups water
1/2 tsp salt
Extras:
1 tsp garlic powder
1/4 tsp cayenne
In a large pot, add 6 cups of water. Cover and put over a high heat. Pour the corn meal into a measuring cup and add the salt or spices to a small bowl. Get a whisk ready, as well as an oven mitten.
When the water is boiling, pour in the grits slowly while stirring. Cook for 5 minutes, adding the spices halfway through and turn the heat down to low. The polenta will thicken and when the bubbles pop you may get splashed - this is why the oven mitten comes in handy.
Pour into a large glass, or ceramic pan. Long, shallow pans work best.
Refrigerate for 2-8 hours.
When ready to bake, preheat the oven to 425F. Turn the polenta out over a cutting board and cut into your desired shape. I like to make "fries."
Line two large baking trays with Silpat mats. Lay out the chips Bake for 30-45 minutes. Serve with soup, greens, and more!
Create, share, love at first bite!
Instagram | Youtube
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