Vegetable Soup

To survive the frigid winters of Southern California, it is important to learn how to make great soup. Tonight I made a vegetable soup with brown rice and topped it with greek yogurt. Trust me with the yogurt!

I started with olive oil and black pepper and let the pepper sizzle a bit in the pan. I added chopped brown onion and about 4 cloves of garlic. I added salt. Then I added almost an entire bag of spinach and let it wilt down. Then I added one large can of diced tomatoes, plus an extra can of water (you can also use vegetable or chicken stock for more flavor). Using my favorite current kitchen electronic , i blended these ingredients to make the base. I generally add Swiss chard or kale, but tonight I used spinach because that is what was in the fridge. I also added a handful pf parsley. I love adding greens to my soup base because its a great way to get some added vitamins into this already healthy soup. And I love the healthy green color it turns!

This stick blender is vital to soup making, as many recipes call for a smooth consistency. But if you ever try to add hot soup to a blender, it will blow the lid off!

After I blended the greens, tomatoes, onions, and garlic together, I added diced yellow squash, another large can of the tomatoes, carrots, green beans, and the brown rice. I let the whole thing simmer while I went to the gym, which was probably over an hour and bit too long because the soup lost its green color. I added a head of chopped cabbage about 10 minutes before serving. It added a great crunch to the cooked vegetables.

Yes, this is a light dish and maybe not be enough for some. You can also add shredded chicken or serve with a loaf of crusty bread. Or better yet, beer bread! But that is for another post....

Love,

Sam