And frankly, so am I. The past four or so mornings the birds have been tweeting, a lot. And it just happens to be the same tune they perform in the summer. While I drift between ‘sleep’ mode and ‘GO’ mode thoughts of a warm June day slip over me. Ahhh. All of a sudden Rihanna’s ‘what’s my name’ blasts on the radio, I jolt up, move the curtain aside and see the front lawn covered with snow. Ugh, come on birds…figure it out! Why are you here?
If you’re anything like me, you are quite affected by a 20 degree temperature change. My mood, my style, and what I make in the kitchen all begin to shift. Suddenly I’m wearing a silk tank bursting with a floral pattern underneath a cardigan. And a pair of shoes…not boots! What a concept.
Now before I take this a step too far and have visions of fresh salads tossed with juicy grilled peaches and bright purple onions from the market I reign myself in. The birds are just teasing you Courtney. There is no market, yet. You know better from countless building budgets over the years. There is a snow account in April for a very good reason and it is more often than not, used. So go make another pot of soup. FINE! But it’s going to be a light one.
This soup is great if you feel your metabolism needs a ‘boost.’ It is extremely healthy, flavorful, and light. Perfect for that 30 – 40 degree temperature range. I tend to make it when M is out of town and I’ll eat it all week. When M is around I’ll serve it with tons of freshly grated parmesan and crusty bread on the side. You know, because obviously a meal is not complete without cheese and carbs.
- 1 TBS olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks of celery, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 quarts chicken or vegetable stock
- 2 cups of water
- 1 28 ounce can diced tomatoes
- 1 small head of cabbage, thinly sliced
- 1 TBS hot sauce
- salt and pepper
- optional garnishes: fresh cilantro or parsley, parmesan
- Heat a large soup pot over medium heat, add olive oil, then onions. Cook until translucent, about 5 minutes.
- Add carrots, celery, red pepper and cook until tender, about 8 minutes. In the last minute or so add the garlic. Season with salt and pepper. Add the stock, water, tomatoes, cabbage, and hot sauce. Bring to a boil and then simmer uncovered for 30 minutes.
- Season to taste with more salt, pepper, and/or hot sauce. Garnish how you prefer. My vote? Extra hot sauce, lots of cilantro, a little parmesan cheese, and the heel of the bread loaf to dip in.
I feel lightly satisfied, perfect. Now about those birds…
Courtney
