One night this week, I found myself with lots of veggies in the fridge, no clear idea of what to make for din din, and after a yoga class, and not much time to make it. I threw a whole bunch of veggies in the blender, with some fresh herbs and some spices, and – presto! A tasty, and light yet satisfying veggie soup. I recommend experimenting with whatever you have left over in the fridge, a handful of some fresh herbs if you have them, and enough salt and pepper to bring out the flavors. Don’t forget to add a little water to get things moving in the blender, probably 1-2 cups depending on how watery your veggies are. Here was my “recipe”:
1 ½ cups shredded beets
1 cup carrots
1 cup chopped celery
Couple big handfuls of kale
½ of a big bunch of cilantro
2 green onions (the thick white part – save the thinner greener parts for garnish)
Juice of two limes
¼ teaspoon (or so) cumin
Salt (probably about a teaspoon) & pepper to taste
1 ½ cups of water
Blend until smooth! Garnish with extra green onion or extra herbs. I served mine with some flax crackers, but this would be nice along with a salad, too. The point is, use whatever veggies you have that seem to go together, some herbs and spices, salt & pepper, maybe a squirt of lemon or lime, and you are in business!
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