Week Two: January 13-17
On the heels of Salad-in-a-Jar Week, Caitlin and I entered hearty soup week. Again we were working with three recipes for hearty, make-ahead packed lunches. The first of the three is one of my all time favourite easy recipes and it comes to us courtesy of Gwyneth Paltrow.
Gwyneth P. got a fair bit of flack when she launched her "lifestyle" publication GOOP a few years ago. I loved it. It has turned into more of an e-commerce site over the years, but at the beginning it was so fun to read all the details of her life; the wardrobe, the travel, the $1,000 tea towels (making this up, but probably happened) for hostess gifts, and the extreme dieting (gently referred to as detoxification programs). Awhile back, I modified Gwyneth Paltrow's detox soup, and it turned out great! I really love this, and it was so easy and super filling and belly-warming for the winter. This recipe would be good with any combination of cruciferous or hearty vegetable (asparagus, cabbage, cauliflower, broccoli, etc.) and leafy vegetable (spinach, watercress, arugula, whatever).
Hearty broccoli arugula GOOP SOUP with meatballs
For four servings you'll need:
- 3-4 cups broth - I collect veggie scraps like the ends of onions and garlic skins, and people's turkey carcasses at holidays and stash them in the freezer - throw these things plus sea salt and pepper in a crockpot on low for 12 hours, strain into pyrex containers you can freeze, and voila! Almost more broth than you can stand!
- 1 T cracked black pepper
- sea salt to taste - I used about 2 tsp
- four large broccoli crowns, or other cruciferous veggie
- one small yellow onion, chopped in half
- 4 cloves of garlic, peeled
- juice from 1 lemon
- 2 T cold-pressed extra virgin olive oil
- about 8 cups arugula or other leafy veggie
- 16 ounces of cooked meat of your choice - I used leftover Swedish Meatballs my brother in law made using this recipe
- 4 x 1L wide-mouthed mason jars
Combine all ingredients in crockpot/slowcooker except the arugula and meat and cook on low/medium for about 4 hours, or until tender. Turn off crockpot, add arugula, and use immersion/stick blender to blend all together. Divide meat evenly into the four mason jars if you're going to take this as a pack lunch, or if you're making this for home just stir it in. This makes four nice, big servings - if you are divvying it up in jars, each will be a bit over half full.
PSA: you could make this on the stovetop, but I am too lazy and this turned out so great. Didn't have to chop veggies or anything, just skin the onion and garlic.