In four days I go back to school, and we’re expecting a blizzard in two. Let’s keep our fingers crossed for a snow day on Monday. I still have a cold, and the last thing I want to sniffle my way through is Calc. I’ve made a pretty simple vegetable soup to help clear my sinuses and get lots of vitamins in me quickly. Including Angela Liddon’s 10-Spice Blend and a pretty good mix of veggies, here is the 10-Spice Vegetable Soup.
10-Spice Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients for the Soup:
6 cups chicken broth
4 cloves garlic, minced
1 yellow onion, diced
3 medium carrots, chopped
2 stalks celery, chopped
1 1/2 cups peeled and chopped sweet potato
1 tbsp 10-Spice Blend
3 tbsp olive oil
sea salt and pepper to taste
20 oz diced tomatoes, with their juices
3 cups destemmed/ torn kale
15 oz chick peas
2 1/2 cups broccoli florets
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp dried basil
2 tsp dried thyme
1 1/2 tsp black pepper
1 1/2 tsp sea salt
1 tsp white pepper
1 tsp cayenne pepper
- Heat the oil over medium heat in a large saucepan. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the carrots, celery, potato, diced tomatoes, chicken broth, and 10-Spice Blend. Stir well to combine. Bring the mixture to a boil, then reduce to medium heat. Add salt and pepper to taste.
- Add the broccoli. Simmer the soup for 20 minutes, until the vegetables are tender.
- In the last 5 minutes of cooking, add the kale and chick peas. Season with salt and pepper.
Last year, I received Angela Liddon’s The Oh She Glows Cookbook. The book is three hundred pages of beautiful, mouth watering, and flavorful recipes that I don’t have enough time to try. Her soups and salads in particular make me sad that my job doesn’t revolve around recipe testing.
Angela’s “Eat Your Greens” Detox Soup is perfect for detoxing after an indulgent weekend or holiday break because the spices and vegetables are little fat-burning, toxin-purifying machines. From ginger to turmeric to kale, this soup has it all. The one bad thing about this soup (for me, at least) is that it’s vegan. I know I need meat to keep me going, so I added chicken. If you don’t want meat and prefer a vegan/ vegetarian lifestyle, feel free to take it out.
Here’s my minimally changed version of Angela’s delicious soup.
Eat Your Greens Detox Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
4 tsp olive oil
1 Spanish onion, diced
3 cloves garlic, minced
1 cup chopped carrots
2 cups chopped broccoli florets
1 1/2 to 3 tsp grated peeled fresh ginger
1/2 tsp ground turmeric
2 tsp ground cumin
1/8 tsp ground cinnamon
5 cups chicken broth
2 cups torn kale leaves
2 large chicken thighs, or 4 small ones
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
- Add the carrots and broccoli. Season liberally with salt and pepper and sauté for 5 minutes.
- Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes more, until fragrant.
- Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer the soup for 15-20 minutes more, or until the chicken is done.
- Add the kale when the chicken is cooked through. It will be cooked when the chicken is fully white on the outside and inside (take it out of the pan and cut it in half). Shred the pieces with a fork.
- Season with more salt and pepper if desired.
It’s been an interesting year. I’ve graduated high school, entered college, and undergone a ton of other changes that have completely turned my life around. If you told me last year about my life today, I would’ve believed half of it. Now I know I am ever-changing, and every experience allows me to make a choice: to open myself and find out what happens, or to stick to what I know, and resist growth. Here are ten things change has taught me along the way.
- I am capable of anything. I’ve written fifteen page papers in one night (both in high school and in college), pulled my first two all nighters, and started my own club. When I need the mental strength, I tend to look back on the nights where the pressure was real and I pulled through.
- My body is capable of anything. In September, I told myself I was going to get in really, really good shape. I decided to start with one workout a day. Once I got into a routine, I would take it from there. By the beginning of November, my legs were solid muscle, and I somewhat enjoy cardio. Rock climbing is my go to for a way to get away and release stress, while building some pretty cool biceps. Even when I don’t workout for weeks at a time, it’s easier for me to get back into a groove when I know I love the way muscle feels.
- Yoga Sundays are a life-saver. Stretching it all out after a week of weights and climbs are the key to zero cramps and tears.
- I come first. I did a lot this year that I didn’t want to do. I don’t just mean calc homework. My happiness comes first, and I need to remember that throughout relationships, friendships, jobs, and school. If something isn’t making me happy, it’s up to me to change that. Nothing is worth my misery.
- Other people still matter. In my quest to give myself lots of love, I sort of forgot about everyone else. I’m working on getting back to caring deeply about other people and investing time and love into my relationships. I miss the closeness I had with my friends in high school, and I think a part of that is because I’ve been passive with forming bonds and being considerate. Watching my words and being a good listener are two things i’m working on in 2016.
- I am going to become friends with the most unlikely of people. This year, I have found friends in the oddest places. They range in age from seventeen to twenty-two, and are all so complex in so many ways. I’ve done some things I never thought I would do because my friends are people I never thought I would be friends with. They’ve given me the best time, and made my first semester so much better, and, can I say, bearable?
- Some people are temporary. Some people are meant to come into our life for a little while, and leave when they’ve fulfilled their purpose. Sometimes it’s our job to fight for them to stay, and sometimes it just wasn’t meant to be. And that’s okay.
- Time management is key. I was supposed to post a soup recipe this week. And three more last month. My lab reports probably should’ve been handed in on time. And I have no idea how I got away with handing in an English paper three weeks late. Despite the loads of time, college requires hella time management. It’s been a working goal of mine since, like, second grade.
- Tide-to-go is a lifesaver.
- The true-blue’s are going to come through. This year taught me a lot about who my real friends are. I leaned on them when I felt lost, and they pulled me through some pretty rough patches. They’re the people that want you to be happy over anything else. A good time with them usually requires each other, and the first to laugh breaks the dam. It’s all uphill from there.
To start out the new year and prepare for tons of new things to accomplish, I made an amazing breakfast this morning. I’ve been warming up to sweet potatoes, and here’s a recipe that’s got me all over them. It belongs to Shared Appetite, and his is a lot prettier than mine.
Sweet Potato & Kale Hash + Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
2 medium sweet potatoes, peeled and cut into a fine ¼” dice
1 onion, finely diced
2 – 3 cups frozen kale (recommended) or fresh kale
1 teaspoon cumin
1 teaspoon paprika
Pinch red pepper flakes
Freshly ground black pepper
Extra virgin olive oil
- Heat 4 tablespoons of EVOO in a large skillet over medium heat. Once hot, add in the sweet potatoes, onion, and spices. Season generously with salt and pepper.
- Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
- Add kale into the skillet approximately during the last 5 minutes of cooking (I added an extra drizzle of EVOO, too). Taste the hash and season with additional salt or pepper if needed.
- Once the hash is done, transfer to a bowl. Add some EVOO to the skillet and fry up some eggs to top. I set aside some of the hash and made a scramble.
- Top with hot sauce, sriracha, or just salt and pepper.