- CHARITY BENEFIT
Today I am a little stiff and a little tired but happy!
This afternoon I am going to make some cabbage and vegetable soup with fresh vegetables.
- Tip: For those of you that would like to do the cabbage and vegetable soup diet but your also cooking for someone, make some whole west or lentil pasta separately and put them in his soup.
Now you are both happy : )
Scott Bitterman’s recipe for Vegetable Soup
Stew 4 large tomatoes (boil until skin starts peeling) and let cool.
Squeeze tomatoes into soup pot. This will be the base.
1/2 cup sliced yellow onion
1/2 clove garlic sliced very thin
2 chopped celery sticks
1 chopped carrot
1 chopped branch of scallion
1 cup chopped broccoli
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1 teaspoon fresh basil
(Optional. One cup chopped spinach)
Add enough water to cover the ingredients completely. Cook over medium flame for 10 minutes stirring occasionally. The vegetables aside from the tomatoes should be partially softened but still have some crunch. Don’t overcook as this will release too many nutrients from the vegetables.
Black pepper to taste
1 tablespoon cream
Stir and let sit for another 5 minutes.
This is a low calorie and nutrient dense meal which is quick and easy to make and reheat.
It takes the same amount of time to prepare whether you make one serving or ten so do the work once once and make enough to last throughout the week.
This recipe is not too far off from the original cabbage soup recipe that we all know and hate minus the broccoli and the table spoon of cream. I will add my own brand of magic to this by also using fresh herbs including parsley and perhaps another soup worthy veg.