FoodMayhem

This weather is ridiculous for mid-April. I still find myself avoiding errands and missing several gym classes. Instead of the usual spring salads and sidewalk cafe lunches, I’m sitting at home thinking about soup and since it’s raining, I’m not willing to go buy any ingredients.

Regretfully, I did not write anything down while I was making this soup since I was just throwing stuff from my fridge in, but it came out tasting very good, looking very attractive (due to the bright purples, reds, and oranges), and actually being very healthy.

This is an estimated recipe:

• 4 cups chicken stock
• 1 cube chicken bouillon
• 1 clove garlic, chopped
• 1 cup sliced onion
• 2 small carrots, cut in chunks
• 1/2 small red cabbage cut in chunks
• 1 (14.5oz) can diced tomatoes
• 1 cup water, if needed
• dried oregano and black pepper

Place first 5 ingredients in a 3 1/2 Quart pot. Cook on high until it boils. Add red cabbage and simmer for 10 minutes. Add the canned diced tomato and water (if needed). Sprinkle with dried oregano and black pepper and simmer for another 15 minutes. Simple huh?

While I was drinking the soup, I marveled at how pretty it was and how full of vitamins and antioxidants it is (beta-carotene, Vitamin A, lycopene, and more). If you’re interested in the specific health benefits of the major ingredients, here are some links:

• purple cabbage
• carrot
• canned tomatoes