ingredients:
2 tbsp coconut oil
1 - 2 tbsp minced garlic
1 shallot finely chopped (about 1/4 cup)
1 (purple cooking) onion finely chopped (about 1 cup)
4 cups finely chopped green cabbage
3 cups cooked chickpeas
3 cups green peas
1 cup organic corn kernels (optional)
2 - 3 cups diced carrots
2 - 3 cups diced celery hearts -- leaves and all
2 sprigs of fresh rosemary
1 tbsp marjoram
1 tsp cumin
1 tsp chili powder
4 tsp sea salt
10 cups H2O (boiling)
1/4 cup fresh parsley, to add at the end
directions:
turn on your crock pot to high and set the timer for 6 hours or whatever works for your crockpot.
1. add the ingredients in the order listed, layering them. This is important
1.5 add boiling water instead of cold water so as to not slow down your cooking process
2. let the crockpot do its thing whilst you indulge in a mani-pedi
3. think of all the people you will share the soup with on the 25th
4. smile
5. When the soup is done, add 1/4 cup of chopped fresh parsley
Gentle readers, I will tell you a few little secrets. One, I was lying about the mani-pedi, but if that suits you go for it. Two, if you put the cabbage right near the bottom, it will virtually disintegrate by the end of the cooking, and merely go to inform the constitution of the broth, giving it a sweet and earthy depth, and thickening it up a bit. Three the actual quantity of vegetable ingredients you put in is not crucial. If you put in 1 cup instead of 2, or 1/2 a cup instead of 1, or 2 cups instead of 1, it will all be okay. I'm just telling you what I did. Although, a soup this good, who wouldn't want to recreate it?????
Friends and family join us for breakfast on the 25th. By late afternoon there are a few stragglers left, and we enjoy a light supper after a lazy stroll around the 'hood to enjoy the decorations. This soup, along with a freshly baked loaf of bread will be that light supper. Now, you know you want to join us, so come on over.
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