Here’s a soup to cut through the cold winter:
(thanks for the reminder, COOKING WITH A WALLFLOWER!)
“SPRINGDAY SOUP, for the dead of winter.”
In a tightly-covered pot, simmer on the stove:
1 standard-sized (16 oz?) bottle spring water, from multi pak;
2 glugs ex.virgin olive oil;
2 Tbsp apple cider vinegar;
liberal amnt Simply Organic Italian spice blend;
1 Tbsp Turmeric;
1 tsp Ginger;
1 huge mound fresh spinach(reduces alot);
1 cup chopped red cabbage;
1 parsnip, chopped or medallioned;
1 lg. carrot, chopped;
4 small cloves fresh garlic, chopped;
after simmering the above for 15 min or more (do NOT let steam escape while simmering, else nutrients will vaporize out)
toss in: 6 cherry tomatoes and 1/2 c broccoli sprouts. (Kale can be included in this soup, as well/just balance with spinach) Cover tightly; wait five minutes, stir; serve!
Smells like heaven;tastes divine.
The broth, alone, is the most beautiful color on earth.
— r.a.scanzillo 1/12/13