By Sunday, I was ready to detox and that is what I did. I took it easy and got some rest, stayed hydrated and made a batch of winter/spring vegetable soup. I love this time of year when the seasons are in transition. The last of the hearty winter vegetables are making way for tender spring produce.
I have been on this chia fresca kick lately. What, you never heard of chia fresca? Well, it is fabulous (thanks Ken)! Chia seeds (yes the ones popular in the '80's for growing fuzzy headed pottery) are loaded with nutrients, are a great protein source and are fun to chew and drink. You mix the chia seeds in water, let them sit for a few hours and they become a bit clumpy and slick. Add a little fresh lime juice and agave and you have a new spin on plain old water. I love it.
Powered up on my chia fresca I decided to clean out my fridge and see what I could make from what I found. My body was craving vegetation after having gorged on smoked meats and cheesy pasta the night before. With some kale, carrots, poblanos and serranos I made some posole. I also had a small Romanesco cauliflower, half a head of broccoli, a few sprigs of asparagus, two zucchini and a handful of sugar peas. I simmered everything in some light vegetable stock until tender then whirled it up with a little swirl of almond milk. I made a delightfully light yet flavorful vegan soup and I felt balanced once more. Makes some for dinner, or even better since it is so green serve it up for St. Patty's day.
|Romanesco cauliflower from JBG @ Cedar Park Farmers Market|
Easy Peasy Soup
1/2 yellow onion, chopped
2 stalks of celery, chopped (reserve some leaves for garnish)
1 small Romanesco cauliflower (about 2 cups chopped)
1 cup chopped broccoli
2 zucchini, thinly sliced
2 cups asparagus spears, chopped (reserve some tops for garnish)
1 cup sugar peas (any fresh pea or bean is fine) plus extra for garnish
1 tablespoon olive oil
2 quarts light vegetable stock
2 sprigs, thyme
1/4 cup flat leaf parsley, chopped
1/4 cup unsweetened almond milk
salt to taste
In a large soup pot heat the olive oil over medium heat. Add the onions and celery and cook for 5 minutes, until the vegetables are tender and become fragrant. Add the remaining vegetables and the thyme sprigs. Saute for a few more minutes to soften the vegetables. Add a little salt and the vegetable stock. Bring the soup up to a simmer and cook until the vegetables are soft enough to puree about 20 minutes.
Puree the soup with the parsley until smooth. Add in the almond milk and adjust the seasoning. Serve the soup garnished with the raw vegetable pieces. Great served warm or chilled.