I needed a break. All this writing is making my carpel tunnel act up. Fortunately, I have an acupuncture appointment on Monday.
Anyway, the crock pot chicken soup recipe I mentioned a few posts ago turned out well. If you're used to the Campbell's overly salty chicken soup (ah, childhood), you'll find this quite a change. It's much earthier tasting and far less salty. I halved the amount of chicken and doubled the amount of vegetables. I also cooked it for less time than the recipe called for so the chicken wouldn't dry out.
Today, I made beans and greens soup. I'm not a beet fan, so I used spinach instead, and it worked just fine. I wanted the soup to be chunky, so I didn't puree it to death. Just be careful pureeing hot soup with an immersion blender - flying green drops everywhere. The spices make it smell divine - I may even increase the amounts next time. I might also try using vegetable broth, rather than bouillon, and maybe add some soy milk. Toasted sprouted grain bread with garlic parmesan butter goes great with it.
2 comments:
Glad you liked it! I made soup again this week with split peas, leeks diced tomatoes, onion and spinach (and beet greens because I had them around). It was yummy and there was enough to freeze leftovers. I love leftovers!
OK, now I'm massively hungry for soup and bread.
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