{recipe} Beautiful Cabbage Soup

There are so many things that are beautiful about this soup – like how easy it is to make, how many nutritious ingredients it packs in, how few calories it has… but the number one beautiful thing is the color! ShaZAM! That’s a gorgeous shade of lavender to be eating, flecked with touches of appropriately contrasting orange. Get your Pantone books and tell me what shade that is so I can paint my living room that color!

So how did it get to be that color? Lots of artificial food coloring and FD&C red, of course! OK, not really. You just need to use a purple cabbage. Then, ShaZAM! (OK I might be over-Shazaming. That was the last one, I promise.)

I’ve mentioned before that Buddha said that if you want to be healthy, you should eat the rainbow. This recipe definitely fills that bill. I put some in a jar for Ross to take to work and the jar also looked beautiful.

SHAZAM!!! I lied earlier. I will never stop Shazaming this blog post. And now you probably think I’m drunk but I assure you I am not. Over-caffeinated, maybe. Excited by soup, definitely!

Wow. Excited by soup. That is pretty lame. I think I need to get out more.

Beautiful Cabbage Soup

Ingredients:

• 2 Tablespoons olive oil
• 1 onion, grated
• 1 carrot, grated
• 1 large potato, grated
• 1/2 head purple cabbage, shredded
• 4 cups chicken or vegetable stock
• 1 parmesan rind
• 1 1/2 cups milk
• 1/2 cup parmigiano, grated
• salt and pepper to taste

Method:

• Heat olive oil in a soup pot over medium high heat. Add onion and cook 5 minutes, until soft.
• Add carrot, potato, and cabbage and cook about 1 minute, stirring.
• Add broth, parmesan rind, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 30 minutes, until vegetables are tender.
• Add milk and stir to heat.
• Turn off heat and add grated parmesan. Taste and adjust seasoning.

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