- 8 Brussels sprouts
- 1/3 med. green cabbage
- 8-10 white mushrooms
- 4 big garlic cloves-minced
- 3 stalks celery
- 3 green onions
- 1/2 lg. sweet red pepper
- a bunch of asparagus
- 3T each: Kalamata EVOO and butter
Wash, chop or slice the vegetables and add those to the oil and butter that's melted, and just starting to sizzle. (put the dark green onion tops and celery greens aside, for later)
Cook, stir just a few minutes, then reduce the heat.
Add 2-4 bay leaves, garlic salt, pepper, and 1-2 quarts of chicken, beef, or vegetable broth. Cover and simmer on low until the vegetables are tender.
I did NOT use the coconut milk. I did, however, make some sorghum and added about 1-1/2 cups of that, already cooked, to the soup at the end.
If you'd rather not add a grain or pasta, you could also blend the soup now. To give this more of an East Indian flavor, you could stir in coconut milk and a tablespoon ± of curry powder. Heat it to a simmer again before serving with some naan or warm crusty bread. . .Lin
Oh, that looks so good!
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