Now that the grant contest is over & the check’s on its way, time to ….. SPEND THAT MONEY!
Apart from upgrading this website and writing a cookbook, I’m also using the grant to buy a CSA share. If you’re unfamiliar with the concept, CSA stands for Community Supported Agriculture. In sum a farmer sell shares in his or her harvest to the public, who, in exchange for their money, receive fresh produce on a weekly basis. Back in Philly my family and I participated in a CSA, even going so far as to host the pickup site on our front porch for a couple years. After moving to Maine, my family and I bought a share in another local farm, which subsequently folded. So this year I’m starting again from scratch. Which farm to choose??
I found today’s recipe on the website of a farm I’ve been considering. I’m still undecided about the farm, but this soup? FANTASTIC. I love cabbage! But even if you don’t, this soup may change your mind. Do you like Bacon? Well here’s a little secret. Red cabbage, after simmering, looks just like BACON. Take a look at that photo above and tell me you don’t see it! Yet red cabbage has even less sodium than its green brother, and a whole lot less than actual bacon. And when added to a pot of delicious vegetable or chicken broth along with a boatload of other veggies, well — it’s hard to tell the difference. This soup also takes full advantage of the spicy salt-free kick of curry powder, calling for a full three tablespoons! Not big on curry? Reduce the amount. But for pete’s sake, please DON’T omit the apples. Trust me when I say this one ingredient elevates this humble soup to far higher heights. And no need for a special type of apple either; simply peel what’s on hand and slice.
Yields 8 servings.
SODIUM CONTENT: 134 mg per serving
2 T. olive oil
2 med/large onions, diced
5 medium carrots, peeled and sliced
2 stalks celery, diced
1 medium head red cabbage, sliced
1- 28-oz. can no salt added tomatoes, with juice – crushed with hand
8 c. low-sodium chicken or vegetable broth
3 T. no salt added mild curry powder
2 cloves of garlic, peeled and minced
1- 15-oz. can no salt added garbanzo peas
3 cored, sliced apples
freshly ground black pepper to taste
Saute the onions, carrots, and celery in olive oil until the carrots are medium soft and the onions are yellowed. Add cabbage, saute for a minute, then add tomatoes (and their juice), broth, curry powder and garlic. Bring to a boil, reduce heat, cover and simmer 1/2 hour.
Add chickpeas and apples and simmer, stirring, 20 minutes. Remove from heat and serve immediately, seasoned with freshly ground black pepper to taste.