It seems hardly blogworthy to post on something that may taste wonderful but looks unappetizing. How can I convince you of the merits of my Ugly Soup?
Let me try: cancer fighting, antioxidants, immune boosting, vitamin c, complete protein, fiber, gluten free, simple to make, consistently tasty.
Interested?
A dear friend of mine makes a batch of not as-ugly soup every week, using some of the same ingredients. You see, the ugliness and variations in taste can be adjusted based on what is available in your veggie drawer. I will tell you that the greater the health benefits, the more unsightly the creation. Consider yourself warned.
Ingredients for my ugliest Ugly Soup:
2-4 tablespoons olive oil (heart health!)
2 cloves garlic, minced (heart health!)
1 small onion, chopped (cancer fighting!)
1 1/2- 2 lbs. ground turkey (protein, cancer-protective selenium!)
2 quarts chicken stock (protein!)
1 can tomato paste (lycopene!)
3 stalks celery, chopped (vitamin C!)
4 carrots, chopped (beta-carotene, cancer fighting!)
1 cup quinoa (complete protein!)
1-2 cups button mushrooms (immune boosting!)
2-3 zucchini or yellow squash, chopped (vitamin C!)
1/2 head green cabbage, coarsely chopped (cancer fighting!)
2 cups frozen corn, or Soycotash from Trader Joe’s (fiber and folate!)
1 can diced tomatoes and juice (antioxidants!)
about 1/3 cup dry white wine (antioxidants!)
1/2 tablespoon oregano (antioxidants!)
salt and pepper
How to make Ugly Soup:
Get a big pot. Heat olive oil in pot over medium high heat. Add garlic and onions. Cook until onions are translucent. Add ground turkey, and cook through. Add chicken stock, scraping bits from sides and bottom of pot. Mix tomato paste into stock. Bring to gentle boil. Add celery, carrots, and quinoa. Simmer until carrots are semi-tender. Add mushrooms, squash, cabbage, and corn. Continue to cook on medium-high until all veggies are tender and quinoa has “popped.” Add canned tomatoes, oregano, wine, and salt and pepper to taste. Simmer on low for another 10 minutes or so.
*Update: I’m now boiling the soup for longer, until the quinoa is not only “popped” but startes thickening the soup with it’s “starchiness.” I also us “Organic Chicken Better Thank Bouillon” and however much water I need to make a full pot.
It should be looking rather hideous by now.
Taste, and realize you can’t judge a soup by sight.
 |
Well, I think it’s BEAUTIFUL! Haha! Truly, it looks delicious and warm and sticks-to-your-ribs-ish.
I had a professor in college that said, “God has color-coded our foods. The more colorful and vibrant, most likely, the better for you.” So, so true. Even with Ugly Soup.
Sold to the woman with the big round belly! I’ll be trying this recipe for sure. I love hearty, healthy soups during the chilly season. In fact, today I’m making chicken stock so I’ll be all stocked up (pun intended) for more soup cooking.
LOL!!
Reminds me of the swill I made for my soon-to-be husband years ago. I made a yummy looking soup, but in haste I decided it needed “something else.” Yeah, something a bit intestiney looking. I dumped a whole box of noodles in it and closed the lid with the smile of a novice soup maker.
In short… I lifted the lid on the steaming sludge that had absorbed every drop of water and sat there as a festering pot of slime. The gig was up when I inhaled a sharp sound of horror… Bless him, he asked for seconds. I knew we’d be married forever!!
I gotta try that soup you made. I never thought of quinoa in a soup. Perfect!
Our pediatrician has talked about eating “the rainbow” too! Hope you all try it. It’s a great basic recipe for any kind of soup really!