Saturday, March 3, 2012

Potato harvest soup

This is a soup that adds a lot of veggies in a very non-threatening way.  And whats more is that you can throw whatever is left in your fridge in there and it is great. Next time I think I will add some corn too.

6-8 gold potatoes (or any you have on hand)
red pepper
4-6 carrots
yellow squash
leafy greens (kale, spinach, chard, etc)
leftover quinoa, millet, teff, amaranth

Chop and put all but greens and pre-cooked grains in a pot and cover with water and generously salt. (If you have grains not yet cooked, throw them in there too).  Then when almost ready to serve throw in chopped greens.  Bring to a boil then simmer on low for 20-30 min.  Voila! Serve with some crusty bread.

P.S.  Some poeple would frown upon salting generously but instead of using chicken stock filled with sodium we are using ingredients we have control over. Besides when you cut out all of the refined foods and processed foods and make from scratch you don't need to worry as much about sodium content.  People with sodium issued almost always eat a diet high in processed and highly refined foods and very little fiber. NOT HERE MAN!!

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