Wednesday, October 3, 2012

crock pot Tuesday - four petaled soup


Today we were planning on going out to dinner with friends but they had to cancel so I had nothing planned for dinner.  I decided to cook up what I had in the fridge to make this soup. I used Mrs. Dash's Italian Seasoning, an idea which I got from a Martha Stewart recipe a long time ago.
I thought about adding beans but couldn't decide on any that seemed quite right. I noticed only after making this how the three main components were cruciferous veggies, which are loaded with phytochemicals, high in vitamins, fiber, among other things. It ended up that I liked the simplicity of just having vegetables, and the result was a very brothy and medicinal feeling soup. Honestly, I hesitated to post this because it wasn't the best soup I've ever made, but the girls commented how much they loved it.

8 cups low sodium veggy broth
2 c chopped broccoli
2 c chopped cauliflower
2 c chopped napa cabbage
1 carrot, chopped
1 stalk celery, chopped
one small yellow onion, chopped
5 cloves garlic, chopped fine
1 small potato, chopped small
1 tomato, chopped
3 tsp Italian seasoning
1/4 c nutritional yeast
salt and pepper to taste

Everything into the crock pot except the nutritional yeast, salt and pepper. Cook on low for four hours. Before serving, add the nutritional yeast and season. Drizzle with olive oil and lemon if you like. I served mine with a garnish of parsley but would leave that off next time.

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