Soup For Julia

This blog was set up for the purpose of sharing my cooking with my good (long distance) friend Julia. Julia is a great cook from whom I have learned many things, the most important being, it's OK not to follow a recipe to the letter. Julia's cooking is mostly vegan while mine is 100% vegan.

This blog is public. You never know who might stumble across here and find something of interest.



















For the first post, I thought I'd start with a picture of the soup I made for lunch today. I have no recipe to share because I couldn't tell you everything that went into this soup. I started with about a cup of leftover Cauliflower Dahl (from the January 2008 McDougall Newsletter). To that, I added (approximately):

2 cups water
1/2 carrot very thinly sliced (for fast cooking)
3/4 cup coarsely shredded cabbage
1 small potato, diced
2 cremini mushrooms, sliced
1 ring pickled jalapeno, very finely chopped (for some heat)
1 Tbsp dried parsley flakes (I like to throw in parsley flakes in almost everything)
1 Tbsp tomato paste
1/2 bay leaf (it was already broken)

I also see some peas and corn floating around in here. I must have added those in to the first batch of leftover cauliflower dahl.

I brought the soup to a boil, lowered the heat and let it simmer for about 20 minutes, I think. It's done when the potatoes are done. I salt and pepper my dishes to taste AFTER they are cooked.

Hubby hates anything with cabbage in it so I made this just for myself. Although I have been successful in getting him to eat raw cabbage when shredded with other raw veggies in a salad.