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
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!
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