View cart background image
0
items
Free Shipping Over $49
TastingTable Sweepstakes

Ron’s Morning soup (Eggs are optional)

Contributed By: Ronald | See all of Ronald's recipes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  1 Hour
This is a nice vegetarian soup that can be used for any meal with or without eggs. Low carbohydrates, and low calories to boot.
RECIPE INGREDIENTS
1 lg onion quartered and sliced
3 tblsp minced garlic
8 cups of vegetable stock
8 tblsp extra virgin olive oil
2 stalks celery sliced
2 carrots cut into 2” slivers
½ leafy green cabbage cut into slivers
1 bunch of kale cut into slivers and 1/4ed
2 hands of baby spinach
1 tlbsp sweet basil
1 tsp oregano
1 lg chipotle pepper in adobo sauce (well minced)
DIRECTIONS
Start with 2 tblsp olive oil in a large pot over medium heat, heat the oil until you start to smell it working; through in the prepared cabbage. Allow the sugars to start to brown before turning cabbage, repeat until cabbage colors have change to lighten with browned edges. Set cabbage in a bowl to rest while the rest of mixture is readied. In the same pot start the rest of the olive oil with the onions, allow onions to become lightly caramelized. Move onions to one side to allow a hot spot to develop in the pot, toss in the celery slices allowing a few moments to pass before combining the mix. Start a new hot spot as before, if oil is running low add 2 more tblsp olive oil; add prepared carrots allow them to warm all over before adding carrots to mix. Make another hot spot, this time in the middle of the pot, add remaining olive oil; when oil is hot add peppers then the garlic, once the garlic has started to color add remaining spices rubbing them in your hands to start the oils to release. Stir the peppers garlic and spices together insuring spices are well oiled. Add preheated vegetable stock to pot slowly insuring that stock blends with total mix and brought to boil each time stock is added. Once all of the stock has been added add cabbage to pot, when boiling continues add kale; make sure all of the kale has been introduced to the watery mix. Cover pot and set pot to a quick simmer for about 3 minutes. Add the spinach slowly while you are stirring spinach in to incorporate it though out the total mix. Cover pot and remove from heat. Serve into bowls while hot.


With Poached Eggs


1 tlbsp vinegar ( I prefer apple vinegar, but even white will do.)


One thing I like to do is have this for breakfast, but I will poach some eggs in it before I serve it in bowls. I start by getting a serving size in a small skillet bring it to boil, and add 1 tlbsp of vinegar. Make a nesting place for an egg to rest in the mix by holding a large spoon in the mix and adding the egg in the spoon. Slowly withdraw the spoon. Continue until all the eggs you want to add have been added. Cover skillet reduce heat to a low simmer until eggs are prepared the way you like them, I like a 3 minute egg myself. Serve soup and enjoy.


Skillet size should be determined by the amount of eggs and serving you wish to serve.


Date Added: 11/01/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: B Reviewed: 02/05/2010
My husband made this soup, and loves it with the eggs for breakfast. I love the soup any time of day, its great.
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.