Thursday, August 13, 2009

The House Smells Good Right Now

I returned to making soup earlier this year. I just can't bring myself to spend upwards of $3 on a can of the natural/organic ones, and the commonplace ones are chock-full of ingriedients wholesome only to relatives of the chemical company founders.
We were not designed to ingest much of what the FDA deems edible. We were designed to run on what I have in the pot: celery, onion, garlic, carrot, and the chicken that came off the bones. Pepper, a bit of salt, bay leaves, thyme, and a stiff shot of cider vinegar to pull out the minerals are all the seasonings that go in. No MSG (you do not want to know), no colorings (puffy face), no artificial flavors or preservatives. Just simple, honest, and practically free ingredients.
After our morning run to the park, I put all of the above into the pot, covered it with filtered water, and let it go. I'll be taking off the lid and letting it cook down soon. There's enough in there for a batch of minestrone and a bowl of chilled curried cauliflower soup.
The possibilities with broth, as Red Green once said, are limited only by your imagination and the laws in your area.

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