I didn’t plan it this way. Really. It was just about the nippy weather, a hankering for veggies, and a quick stop through Whole Foods with $12 in my pocket.
Purple soup! And with a decidedly rainbow twist, not to mention more than enough for the entire week and that oh-so good feeling when cooking is quick, tasty, healthy, and on budget.
Must I admit that eating healthy foods most of the time leaves me less guilty when the cravings for Reeses set in – and I give in?
As for the color?
Just lucky I guess… though I had the distinct impression I was channeling Bridget Jones and her “Blue Soup.” But where is Colin Firth to sample it?
So are you ready for some chopping?
I poked around the kitchen, and other than garlic and a half red onion, there wasn’t much to choose from. I went for all the vegetables that appealed to me, including red cabbage which is the source of the beautiful violet color.
- 1/2 red cabbage
- two handfuls of mushrooms (your choice)
- 2 carrots
- 1/4 to 1/2 red onion
- 2 stalks of celery
- 4 medium red potatoes
- 3 tomatoes
- two cloves of fresh garlic, minced
- fresh dill
- bay leaves
- 2 32-oz. containers of organic chicken broth
- salt, pepper, seasonings of your choice
Here goes. Very challenging.
Start with whatever you would like. I began by chopping cabbage and then potatoes, in case I was feeling too lazy to continue. I could have added broth and seasoning and called it a day with a delicious cabbage and potato soup. But I soldiered on. The vegetables this time of year are gorgeous!
- Wash everything.
- Chop everything.
- Throw it all in the pressure cooker.
- Pour in both containers of broth.
- Add whatever seasonings tempt you.
- Enjoy a glass a wine while you’re working.
As for spicing things up, I didn’t go too wild. I added Herbes de Provence, fresh ground black pepper, bay leaves, and fresh dill which was too enticing to pass up.
- Put the pressure cooker on high heat.
- When it starts to steam, let the soup go for 10 to 15 minutes.
- This varies with the pressure cooker.
- (Mine takes 10 minutes to get to that point. Then I allow another 12 minutes.)
Total time? 45 minutes. (I’m a slow chopper.)
Total cost? $11 and change.
The broth was approximately $4. I spent $7 on the vegetables. I’m still eating the soup and it’s been nearly a week!
And look how purple it is when it comes out of the pressure cooker. Strangely gorgeous, isn’t it?
Serve with a dollop of light sour cream if you like, and a sprinkle of parsley or more dill. (The top picture is what the soup looks like when you open the pressure cooker.)
More “soupes sauvages” – with a little of this and a little of that? ”Tis the season:
- Fireside Love Potage
- This, That, and Julia Child’s French Onion Soup
- Soupe Hercule Poireau (Potato Leek)
Click shoe image to access details at Bloomingdales.
© D. A. Wolf