Whenever I start to feel remotely ill I get to the market ASAP and throw a ton of veggies in my basket. I get home, start choppin', and pretty much just come up with some kind of hearty veggie concoction.
Last week's concoction consisted of the following:
1 bunch Kale
1 package Shiitake mushrooms
3 carrots chopped
3 celery stalks chopped
2 small golden potatoes
1/4 red onion diced (chop more if desired)
2 Roma tomatoes
1/4 cup chopped cilantro
2 garlic cloves thinly chopped
Juice of 2 1/2 limes
Himalayan pink salt to taste
1 teaspoon ground ginger
Step 2 - Throw in chopped kale to the pan of sautéed veggies. When it is wilted after a few minutes I put in about 3 1/2 cups of water (add more or less to your liking).
Step 3 - Add some Knorr Chicken Bouillon, about 1 tablespoon (again, more or less to your liking). I also added some salt free Fresh & Easy herb and spice mix, about two teaspoons (Mrs. Dash would work as well, and ground ginger.
Step 4 - I added the diced gold potatoes just a few minutes after I added all the seasonings. I should have sautéed them along with the other veggies, but I was just going with the flow and forgot that I had potatoes.
Step 5 - Let soup simmer for about 15 minutes or so, until potatoes are soft. While you are waiting on the soup to simmer, you can start on the aji (which is a similar to a pico de gallo, except I married a Colombian and they call it aji).
Instructions for Aji
Dice tomatoes, red onion, chile
Chop cilantro
Juice the limes and mix all together
Add salt to taste
Step 6 - Serve a bowl and add as much aji as your heart desires (but don't hog it all! ;-) ... Enjoy!!
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| Yum!! |
