Purple Spring Soup
Spring is my absolute favorite season. It seems that this also happens to be quite the unpopular opinion amongst the rest of the world. Most people spend all of fall wishing for it to be winter and all of spring wishing for summer to come quicker. I get it, I guess. Spring in southern California is strange. It's never a gradual transition from cold to warm, it's raining one morning then suddenly it's noon and 80 degrees... and the week after that is a steady 68. So weird.
As annoying as it may be to everyone else, I really love how all over the place this season is. One morning it's cold and I'm wanting a cozy bowl of oats and the next I'm dying to make a smoothie. It's like the perfect season for anyone who loves balance.
My point is, Spring is cool because you're still riding on the last wing of cooler weather before the summer-long heatwave hits. Being someone who loves warm comfort foods, I love homemade soups. For the gloomier and more chill days of spring, vegetable soups are too easy to say no to!
My dad and I tag-teamed this one... and basically winged the entire thing.
Purple Spring Soup
Things we used:
Red cabbage: the star of the show!! This is the BEST natural purple food dye. It's full of all different kinds of antioxidants, vitamins, and minerals which you can read about here!
Fingerling potatoes
Kale
Carrots
Zucchini
Tomatos
Green onion
Low sodium chicken broth: 4 cups
Apple cider vinegar: about 2 tbsp worth
Basil, oregano, salt, and pepper to taste
How we did it:
In a greased pan, sauté carrots and kale for a few minutes, until softened
Add broth, equal parts water, seasoning, and vegetables into a pot and cook on a medium heat for about 15 minutes
That's actually it... wing the entire thing if you want, I don't care. Just make sure to throw some red cabbage in there. If you don't, not only will you be missing out on some major health benefits, but your soup won't be purple and that is just no fun.
Enjoy the tail-end of Spring while you have the chance!
