Kale and Cabbage Soup and Blackened Salmon

            This extended winter cold has been making me feel like staying in. I got inspired by this soup by a kale and cabbage soup I saw at a Farmers’ Market at DuPont Circle in Washington, D.C. Yesterday seemed like the perfect day to make it. I ate my soup with salmon. However, it could also be paired with almost any main dish!

Soup Ingredients:

3 cups vegetable stock

½ cup water

3 cups finely chopped cabbage

2 cups finely chopped kale

1 large or 1 ½ cups carrot chopped into bite size chunks

2 cloves garlic finely minced or pureed

1 teaspoon cayenne pepper

2 tablespoons black pepper

2 teaspoons turmeric

1 teaspoon cumin and coriander powdered spice

Dash of nutmeg

Salt to taste

Directions:

1.      Heat vegetable stock in medium saucepan on low heat. Add cabbage and garlic, followed by carrots.

2.      When cabbage begins to become soft, add in kale. Seasonings may be added at this time.

3.      If the stock is boiling down, add water until soup is at desired consistency.

4.      Salt to taste, and enjoy!

Tip: Serve with Soy Sauce and a chili based hot sauce like Sriacha

Salmon Ingredients:

3 salmon filets (4 ounces each)

2 tablespoons Cayenne pepper to taste

2 tablespoons black pepper to taste

¼ cups honey to taste

Directions:

1.      Heat salmon in sauté pan on low heat.

2.      When salmon begins to brown on both sides, sprinkly seasonings on both sides and turn heat to high heat.

3.      Drizzle honey on both sides of salmon and sear on both sides.

4.      Honey will caramelize and cause salmon to “blacken”.

5.      Enjoy with soup!