It’s early in the morning and I’ve got everybody’s sinuses wide open. The scotch bonnet peppers in the soup ain’t no joke! Today is one of those days that I have to give thanks for foods from the earth. Why? Because I AM EXCRUCIATING PAIN FREE! I wish I could find a mountain top to climb and scream it out loud. I’m more than thrilled because I am becoming one with my body and have a better understanding of keeping it healthier and pain free. I am still a work in progress but what I’m doing so far has been working wonders.
Now, I know that I wanted soup. I was thinking chicken soup and I usually add chicken backs. I thought I had some chicken back but when I went to the deep freeze to get it; to my surprise there was no chicken back. I had totally forgotten that I had cooked it. Oh well…It’s the time of the month where I get hormonal and have no clue what I really want to eat. Since there was no chicken back, I pulled out a package of cow foot. By the time I made it back to the kitchen, I decided I didn’t want the cow foot soup and would just make it a vegetable soup instead.
It’s really simple to prepare. I had been grilling vegetables all week, and had some veggies that I was thinking of grilling today. They were already prepped, so that cut the preparation time in half. I wanted it spicy so I used 1 1/2 scotch bonnet peppers. There was no need to use any cayenne pepper due to the elevated heat from the scotch bonnet. I even left the seeds in the 1/2 scotch bonnet pepper. You can remove the seeds if you want to.
Spicy Vegetable Soup
Ingredients:
Sea Salt
1 1/2 scotch bonnet pepper with seeds
1 onion
1 sprig of thyme
5 pimento seeds
3 bay leaves
2 chayotes (cho-cho) with skins, remove seed and cut into chunks
5 potatoes peeled and cut into chunks
2 small beets with skins, stems removed and cut into chunks
2 carrots cut up
1/4 white cabbage cut into chunks
1/4 red cabbage cut into chunks
1 zucchini sliced 1″ thick
1 corn cut into 1″ thick chunks
2 turnips peeled and cut into chunks
A handful of green beans
Instructions:
Bring a large pot of water to a boil
Add sea salt, scotch bonnet peppers, onion, thyme, pimento seeds and chayote
Boil for about 20 minutes
Add potatoes and boil until tender
Add remaining ingredients and cook for 5 more minutes (I like my veggies crunchy)
Turn off stove and serve
Now this was my bowl of soup….d’luscious!
