This morning started out a bit late after I slept in. I was in the mood for something quick for breakfast, and there’s not much else faster than cereal, so I filled a bowl with Kashi Seven Whole Grain Puffs, and finished a box of Nature’s Path Blueberry Almond Muesli. No more freeze dried blueberry blue milk for me. There was also a bit of unsweetened vanilla Almond breeze involved.
Later I had a blood orange and many cups of tea, mostly herbal. I was working on clearing out the overflowing tea cupboard. I discovered that Celestial Seasonings Strawberry Kiwi tea is really sweet, I actually went to check the package to see if there was somehow sugar hiding in the tea bag (there wasn’t).
When I started to get hungry for lunch I got to work on this week’s BSI entry. Christina chose cabbage as the ingredient of the week, and I had half a head of red cabbage already in the fridge. I did some thinking and came up with a flavour combination that sounded good, if a bit odd. So here you have a recipe for Sweet Cabbage Dessert Soup. I just can’t decide weather it should be a regular soup or a dessert soup, since it turned out sweeter than I expected, and for some reason tastes really rich (but in a good way). I had it for lunch and it filled me up nicely.
The soup ingredients to make about 4 cups are:
1 onion, chopped
2 tsp almond oil (any not-strongly flavoured oil should be fine, my other choices were olive and sesame)
2 carrots, chopped (mine happened to be purple and yellow, but orange should be fine)
1/2 head red cabbage, roughly chopped
1 grapefruit, chopped
1 cup brewed mint tea
2 tsp dried mint
2 oz creme de cassis (black currant liquor)
I started out by caramellizing the onion very well in the oil.
Then I added all the other ingredients, carrots on the bottom, in the tea to boil, cabbage on top to steam, brought the pot to a boil, and let them simmer for about ten minutes, until the carrots are tender (remember, more liquids appear out of the veggies). After a stir it looked like this.
At which point I pureed the lot with my handy stick blender. I like my pureed soup thick, so you might want to add some more mint tea or water at this point for a thinner consistency.
And I topped the bowl with an optional spoonful of yogurt and more dried mint (although fresh would have been a prettier garnish). Part way through enjoying my bowl I realized it reminds me of the rhubarb sauce my mom make every summer. It would actually probably go really well chilled on ice cream. I think I’m leaning towards calling it a dessert soup.
And since these giveways tie in so nicely,
This soup would be even better pureed super smooth in a vitamix such as the one is being given away over at Jumbo Empanadas
And instead of the creme de cassis, I’m betting a shot of POM would work well, and can be had for free with coupons from Oh She Glows.
Anyway, speaking of ice cream, later in the afternoon I treated myself to some half-fat Vanilla Haagen Dasz. Yummy. But multiple that bowl by 2, it was a half serving anyway. I also nibbled on a few FoodShouldTasteGood Chocolate tortilla chips.
Dinner time rolled around and I retrieved the half of the seitan burger I brought home last night from the fridge and made a new one. Sitting on a whole wheat english muffin (organic from Whole Foods, really good) is romaine lettuce, the seitan patty, Big Bull Steak sauce, whole grain dijon mustard, broiled emmental cheese, and grape tomatoes. A tasty burger indeed. I should try making seitan some time….
Now I have some Nature’s Path Optimum Rebound cereal waiting for me to snack on while watching the Sunday night CTV trifecta of The Mentalist, Amazing Race, and Desperate Houswives. Before heading to bed so I can get up for work tomorrow….