One of my favorite things about the cold seasons is soup. Soup everyday! I love soup. I am indiscriminate.
“But, Alien Mind Girl, it is 70 degrees in Oklahoma!” you might say. This may be true, but it is still November, and November means I get to make soup. I made a soup last week that I was especially pleased with. There aren’t any pictures because… well, we ate it all. It might sound weird, but just trust me, k? We ate it. All. And because the soup was wine-red, it looked so pretty and colorful dished up with a plate of greens and basil-and-cheese-sprinkled toast.
Beet & Wine Vegetable Soup
2 cups of chicken stock
½ - ¾ cup of red cooking wine
6 cloves of minced garlic
Half an onion, chopped
A cup and a half of beets, boiled and diced
A cup and a half of cabbage, diced or shredded fine
1-2 cups of fresh kale, chopped
Sprig of dill
Basically… throw it all in the pot together, and add water to cover, bring to a boil, then simmer it for as long as you can stand, stirring occasionally and checking the water level. By the time I had finished cooking it, the beets had mostly dissolved into the broth along with some of the onions. When you’ve decided it’s done cooking, find the sprig of dill and pull it out to discard. Then it is ready to eat!
I really enjoyed it. Super healthy, and I thought it tasted decadent with the rich broth, hint of wine, and garlicky-sweet flavor.
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