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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, April 03, 2014

Scraps and Snippets ~ Clean the Crisper Drawer Roasted Cabbage Potato Soup


 Uhhh. I had a problem. Potatoes in my pantry growing eyes, limp celery and a chunk of purple cabbage needing to be put out of it's misery. 
So I said. "Self, let's make soup." So I did. 


Crisper Drawer Roasted Veggie Soup

2 stalks celery diced or minced 
1 small or 1/2 a medium/large onion diced
2 cloves garlic
3 potatoes (eyes removed) diced
1/2 medium cabbage sliced/chunked
mushrooms
chopped shaved broccoli stem etc.
5 cups vegetable broth
1/2 to 1 TBSP vinegar or lemon juice (I used balsamic)
2-3 TBSPs of nutritional yeast. 

Preheat the oven to 425. Drizzle grape seed or other oil on cookie sheet. Roll potato and cabbage thru so each is coated with a bit of oil. Grind several grinds of sea salt over the potatoes and cabbage. Roast for 25 or so minutes till there's some goldening going on and potatoes are getting tender. 
In a large saucepan dump a wee bit of oil in bottom of hot pan then add the garlic, onion and celery. Cook until browned and beginning to grow translucent. Dump in brocc stem bits or mushrooms or both. Add the veggie broth, vinegar/lemon juice. Bring to simmer. Add the roasted veggies. Simmer until everything is tender. Add nutritional yeast. Serve. 

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