I’m sharing this easy dish for our Friday Quickie.
Two of my girlfriends and I are splitting a biweekly Winter CSA share from Crawford Organics. Part of the negotiations concluded that we’d cook together in order to conquer the endless veggies thrown at us.
This past week’s CSA share included: cabbage, carrots, parsley, potatoes, leeks, & scallions. We split the kale, lettuce & spinach for salads earlier in the week to avoid wilted veggies by the time cook-day came. (I’m very partial to Greek & Mediterranean salads with tomatoes, olives, capers, feta & balsamic. Yum!)
Angela & I used the cabbage to make my favorite Cabbage & Apple Detox salad, a clean must-try.
The majority of the remaining veggies were destined for a soup. Luckily this came in super-handy for me, as a sinus infection has been beating me up since Wednesday of this week. On top of antibiotics & other prescriptions, I’m hoping my fresh fruit, soup & coconut water spree will leave me victorious.
Whether you may be feeling down or just cold, want to try our soup? Here’s Angela and my secret:
Ingredients:
Method:
7. Bring soup to boil. Cover and place on low heat for an additional 7-10 minutes, so the veggies are ‘al dente’ – soft but firm.
8. Enjoy!
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