Break From Feasting Soup

After three days of baking (and tasting) and gearing up for three Christmas dinner festivities, the shortest day of the year necessitated the lightest meal of the season.

Into Best of International Cooking book I dove and over to Spain I flipped for a very basic vegetable soup from Spain.

So easy...

Saute green onions, add beef stock or broth (you can easily make it with a vegetable broth too) and boil.

Now add shredded cabbage, peppers, carrots and potatoes, cover and simmer for 20 minutes.

After that, add tomatoes cut in quarters and peas, simmer another 8 to 10 minutes and you are ready for a major stomach-body-friendly meal.

For more body and flavour, I added some fresh-from-an-Ontario-jardin special lovage, a gift from a special person.

And now I can let the Christmas feeding festivities begin....