My favorite cold weather soup. is, by far, cooked chicory soup. Chicory is a leafy green that can be eaten cold or cooked hot. It’s priced at less than a dollar per pound and one head usually cooks up enough soup for 2 people with leftovers.
Triple rinse the chicory, cutting off the bottom stalk.
Boil it in water for about 7-10 minutes.
In a second pan, boil water, olive oil, and just a small dash of Himalayan sea salt. Wen the second pan is to a full boil, transfer the boiled chicory into the broth. Let it simmer for about 10 minutes and you have very tasty and healthy greens to eat all day.
Gluten Free & Vegan/Vegetarian.
White Sweet Organic Onions
Red Organic Onions
Green Organic Arugula
Orange Organic Peppers
Red Organic Peppers
Orange Organic Carrots
My local market had fresh fava beans. I have only ever had the canned ones. I bought about a half pound and am going to find a recipe online. These beans are about an inch long and about 3/4 of an inch wide. Remember, we should all eat a cup of legumes every day!
I popped into my local Italian market today to buy some chicory to make soup (it’s raining here in Boston and its perfect soup weather). I found a few pieces of watermelon and scooped them up! It’s probably the last of the season and I wanted to be sure to get in on that! Yum!
I’m using the month of October as a pledge month. I’m going to stay 100% organic and 100% gluten free. In the past two months, a few gluten based foods have slipped by as have a few restaurant meals. I’m going for 100% in the next 31 days.
It will take some preparation and planning and I’m confident that I can do this!
Cheers to Day 1!