I made a delicious soup today. For some reason, I’ve been craving lots of anti-oxidant rich foods lately. Really dark chocolate, a bit of red wine and lots of brightly coloured fruits and vegies. Mealtimes at my place are a constant compromise between my desire to eat healthily, with lots of fresh whole foods and vegies, and his desire to eat as many processed, fat-laden and sugar rich items as possible. He loves meat and my part time dwelling daughter doesn’t. It’s a constant balancing act.
I experiment a LOT with healthy food that he will like but a lot of my experiments are not that successful. Today’s was, however, and it was so easy, and so delicious, that I wanted to share.
I put a tablespoon of olive oil in a saucepan and sweated a handful of parsley, some chopped cabbage, two bunchs of spinach, a bunch of kale and some rocket. Then I added about a quarter of a cup of water, one old carrot sitting at the bottom of the vegetable crisper, a teaspoon of low salt vegie stock powder and put the lid on tight and a simmer ring on the hotplate: simmering for about half an hour. The hand held blender came out and I pureed it to a smooth consistency, with two tablespoons of low fat cottage cheese to make it creamy.
I served it with grated fresh granny smith apple and a pesto made out of freshly grated sharp cheese, basil, garlic, ginger and a little tomato juice. Swirl a tablespoon of each in the top of the bowl and serve hot.
(I also whipped up fresh bread rolls, with chives and herbs in them but it wasn’t necessary).
I called it ‘green sludge soup’ (for the colour) and I forsee we will have it often because it got rave reviews from all of us.