Ah, modesty. As a mammographer, I find modesty a very intriguing thing. If you’ve ever had a mammogram you know what I mean. Most times I feel like I’m an exceedingly simple, and modest person. My personality is less than flashy, I abhor attention, my wardrobe is comprised of exceptionally neutral colors (okay…I dress in grey/brown/black monochromes, and at one time it truly was the center of an intervention by my friends in high school). In addition, I certainly ain’t showin’ the general public any part of my humps, my humps, my lovely lady lumps. Don’t check it out! My college dorm mate was obsessed with this song. Yet, in a sense I feel like sometimes I am completely lacking in modesty.
Reason being…I would join a nudist camp in a heartbeat. It would probably be a pretty unpopular idea here in Alaska, and thus, I don’t expect this to be a reality anytime soon. It’s something profoundly organic and pure, being naked. Not the vulgar kind, mind you, get your head out of the gutter. Think tasteful nude art, or you know just going-about-their-business everyday rural Africans. True nudity…exclusive of vulgarity is fine by me. Nudity in essence is not vulgar, unless if perhaps in an inappropriate place, etc, etc. I know. Okay, that’s enough with the nudity. I’m in the medical profession, I think we’re dulled to it.
My point is (before I got off track) that like myself, this Modest Vegetable Soup is a contradiction. Yes, this soup is simple and yes it is modest. However, at the same time it is also brimming with flavor, powerfully pure and fresh. And simple.
A Modest Vegetable Soup
Inspired by Scandi-Home
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 2 large vine tomatoes, diced
- 1 (14.5 oz) can of chickpeas
- 1 bunch of collard greens, chopped (feel free to substitute with kale, swiss chard, etc.)
- 32 oz vegetable stock
- 1/2 tsp. salt
- 1/2 tsp. pepper
In a large soup pot heat olive oil. Add diced onion and saute until tender, about 5 minutes. Next, add cumin, coriander and paprika and stir about. Dice up the tomatoes and add to pot as well. Open up the can of chickpeas, strain and rinse well, then add to the pot along with the chopped collard greens. Any leafy green will do, so use what’s on hand. I choose collard greens because I like the nice chew they lend but if you prefer a softer bite, use spinach. Add the vegetable stock to the party. Bring this fine brew to a boil, then turn down to low and simmer for 15 minutes, uncovered. When finished simmering, (why so angry, soup?) add salt and pepper.
Bob stares at me like this, pretty much the entire time I’m cooking. Just lurking, you know?
Anyways, divide soup into three bowls and serve hot. Feel free to pretend you’re a peasant or something. It’s kind of a peasantish soup and I don’t know, it’s something I would have done as a kid. I had a great time playing pretend. Or pretend you’re in a nudist camp. Just make sure to draw the curtains first.
For fun, this is my old-ass bottle of coriander. Don’t worry, I’ve been refilling it! It’ s just fun. Keep those old spice bottles, wash them carefully and refill them. Recycled and vintage, hurray! Bonus points if it was Grandma’s.