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Recipe: Colorful Soup # 1

4/20/2017

1 Comment

 
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 It's RECIPE TIME!
Please note: I have done this in freestyle, sometimes known as hippie-chow style. That means two things, I use whatever ingredients I wanted which are available; and there were no precise measurements, just lots of winging it, and TLAR style portions (That Looks About Right).
INGREDIENTS:
- 4 inch section leeks, thin sliced
- 1 whole purple sweet potato, cubed
- 1 large carrot, cubed
- 1 "tree" brocolli, cubed
- half stem rhubarb, sliced
- 1 cup sliced fresh shitake mushrooms, sliced
- one stem celery, sliced
- 1 orange worth of rind, including white inside, pieced
- 1 cup chopped green dandelion greens
- 4 brussel sprouts, separated into leaves
- 2 cups worth of chopped collard greens
- 1 cup worth of chopped dino kale
- 2 cups worth of sliced bok choy
- 1 cup worth of sectioned sugar snap peas
- 1 1/2 cup spinach
- 1/2 of a large mutant heirloom tomato
- 1 teaspoon sea salt, real salt, himilayan pink salt, or morrocan black salt
- 1 teaspoon ground black pepper
- 1 tablespoon of your favorite cooking oil
- 1/2 gallon water, preferably filtered real good, or better
PREPARATION:
Spoon that cooking oil into bottom of pot, coat that bottom! Turn the heat on high. Using your hand, separate and sprinkle half the leeks into bottom of pan, let those sizzle real nice until you smell the strong aroma of cooking and browning leeks. Quickly pour in water, the more dramatic the loud sizzle, the better! It actually affects the soup stock.
Bring that pot to a rolling boil, then reduce heat to medium. Add in the rest of the leeks; sweet potato; carrots; brocolli STEMS (not the florets); rhubarb; mushrooms; celery; orange rinds; and dandelion greens. Cover and let cook for an hour. Lower heat to simmer at about 15 minutes in.
Now that hour has passed, add the rest of the ingredients mixing as you add a handful of the ingredients at a time. Turn heat off. Serve. Add in those last ingredients quickly, as you want to serve soup when those last set of ingredients are at their most vivid color. This soup feeds 4 to 6 people; or 2 Peter sized portions. :-)
1 Comment
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11/20/2018 23:30:54

I am the type of person who is not fond of eating vegetables, especially the leafy ones! Some of my friends keep on telling me that I don't like a healthy life. As much as I want to, eating vegetables is like a challenge for me! This "colorful soup" as what you call it, is something that doesn't look enticing for me. It's a challenge for me to eat it! By just looking at the soup you presented above, I am sure that I cannot eat this one. Sure thing, it's a delicious soup but I don't think it's the perfect one for me.

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About Peter Trinh

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Hi!

My name is Peter Trinh and I started a pilgrimage on the latter half of September 2013; after deciding that the way I was living my life turned unsatisfactory and I realized that if I wanted to change my life and get out of my perceived corner, that I needed to start changing myself from the inside out. I tied up all my affairs in California, sold almost everything I owned, and told my colleagues, clients, friends, and acquaintances that I was leaving to hop on the train with a one-way ticket eastwards. Since then, I have not had any regrets on this decision and it started a continuing host of extraordinary experiences. I would be Grateful if you joined me as I chronicle this journey on this website!

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