Today's soup came from a post on the Post Punk Kitchen blog this week. It was delicious, and I just love when colors pop out of the pan before they cook down into a cohesive blended palette.
This soup tastes light yet is hardy. The fresh dill added notes of tanginess against the milder flavors of the cabbage, onions, thyme, chickpeas, and rice.
I won't post the original recipe since I almost stuck to it completely this time. I only adapted it by using brown rice and purple cabbage (instead of white rice and green cabbage).
Perfect for a cold winter day like today (got down to 56 degrees!).
This soup tastes light yet is hardy. The fresh dill added notes of tanginess against the milder flavors of the cabbage, onions, thyme, chickpeas, and rice.
I won't post the original recipe since I almost stuck to it completely this time. I only adapted it by using brown rice and purple cabbage (instead of white rice and green cabbage).
Perfect for a cold winter day like today (got down to 56 degrees!).
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