10-Spice Vegetable Soup

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

10-Spice Blend:
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

  1. 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.
  2. 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.
  3. Add the broccoli. Simmer the soup for 20 minutes, until the vegetables are tender.
  4. In the last 5 minutes of cooking, add the kale and chick peas. Season with salt and pepper.

Paleo Angela Liddon’s “Eat Your Greens” Detox Soup

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
sea salt
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

  1. 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.
  2. Add the carrots and broccoli. Season liberally with salt and pepper and sauté for 5 minutes.
  3. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes more, until fragrant.
  4. 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.
  5. 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.
  6. Season with more salt and pepper if desired.

Where I’ve Been + Middle Eastern Stew


I’ve had so many recipes I’ve wanted to try out, but the past month has been busier than I could’ve imagined it to be. Toward the beginning of November, rehearsals for The Shadow of a Gunman started to pick up a lot, and I was at the school almost every night. The production turned out great and I’m friends with people I never would have met if I hadn’t joined the show. In fact, seeing these people every night and taking after-practice trips to the diner definitely is the reason I have any type of social life at all now. Just knowing I have a group of people, albeit small, that are close enough to hang out at anytime and share the same interests as me is such a relief after the semester I’ve had.

My professors have been slamming us with work and I feel like i’m constantly doing biology. With three lab reports due this week, a fifteen page paper on American reforms due next week, and an analysis of thirty-nine historical poems due next Friday, I am going to be spending a lot of time in the library. Oh and two self-portraits. It might be hard to blog for these next two weeks, but I have a plan that will get me cooking at least once a week.

I’m dedicating each weekend for the next month or so to making delicious soups and stews to keep me warm. Granted, we’re still in the forties here, but having a few recipes up our sleeves will definitely help when temps drop to single digits. This week’s recipe is Middle Eastern Stew. I combined several recipes and added a few things to create this recipe. It isn’t spicy because I was preparing for some plain Janes in my house when I made it. Feel free to add more paprika or cumin (or pepper) if you want a little more heat.IMG_8095

Prep time: 10 min
Cook time: 30 min
Total time: 40 min

1/2 onion
2 carrots, diced (I used three because mine are skinny)
1 cup cauliflower florets
1/2 pound chicken, cut into 1″ chunks
2tbsp olive oil
1tbsp lemon juice
1tbsp cumin
1tbsp paprika
1/2tbsp salt
1tsp pepper
16 oz chick peas
3 cloves garlic, minced
1 1/2 c vegetable broth

  1. Heat the oil over medium heat. Add the garlic and onions. Sauté the onions until they’re soft and translucent. Then add the salt, pepper, cumin, and paprika. Stir.
  2. Add the lemon juice and vegetable broth. Let cook for about 5 minutes.
  3. Add the carrots and chicken. Stir occasionally for about 10 minutes.
  4. Add the cauliflower and chick peas. Stir until the chicken is fully cooked through and the stew is aromatic. This should be about 10-15 minutes.
  5. Serve alone, over rice, or with vegetables.