Call me a weeny, but it was frigid these last two days. Like with a freezing wind an everything.  It was manageable during the day, as long as the sunshine showed up, but at night there is nothing to cut the bitter chill in the low 40s and that silent ocean breeze.

Remember, we’re from so cal… AKA–we don’t do cold unless we opt to go to the snow for vacation.

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This soup took the chill off, as soon as my freezing fingers delivered a spoonful of broth and veggies to my lips. Deee-licious!

My radical friend, Carrie, made up a similar concoction, and although I didn’t have her recipe, I ad-libbed my own version.

The flavor from the vinegar & mustard, the ginger & coriander, is a tangy twist to what we normally taste in a chicken broth and veggie soup.

Although I added pretty much whatever was in my fridge, you could easily make this soup your own by substituting or adding the types of veggies that you fancy. No harm done.

Also, take a second to look how darling these little measuring spoons are:

Yes, these are delicate little porcelain spoons that double as kitchen decor. These are a must have from Anthropologie, if you want to be cool and up with the times.

Also, please note the fact that one of the measuring spoons is a 1/2  Tablespoon. I have never seen one this size and think it’s the handiest measurement for the spices that I just can’t get enough of.

Anywho. Enjoy your soup!

Tangy Mustard, Veggie, & Bean Soup

Serves 6-8

Ingredients:

For the Soup:

8 cups low sodium chicken broth

1 large zucchini, sliced on the angle ½-in think

1 large yellow squash, sliced on the angle 1/2 –in thick

2 large carrots, sliced on the angle ¼-inch thick

1 large onion, diced

3 cloves garlic, minced

4 stalks of kale, stalk removed, coarsely chopped

½ head cauliflour, cut into smaller bite-sized florets

8 cups low sodium chicken broth

1 can garbonzo beans, drained

8-10 crimini mushrooms, quartered

1 8 oz package of cherry tomatoes

2 fresh red chili peppers, seeded and diced (optional)

2 Tbsp apple cider vinegar

1 tsp Dijon mustard

1 ½ Tbsp whole grain mustard

1 tsp ground ginger

1 tsp ground coriander

2 Tbsp fresh parsley, chopped

½ tsp freshly ground pepper

For the Vinegar Marinade:

1 cup white distilled vinegar

1 tsp whole grain mustard

1 tsp ground ginger

1 tsp salt

a few dashes Worcestershire

Directions:

Chop carrots, cauliflower, zucchini, and yellow squash and soak for 10-15 minutes, mixing to coat every few minutes.

Add olive oil to dutch oven pot (or large pot). Once the oil is hot add garlic, and cook for 1 minute. Turn the heat down and cook the onions for about 7 minutes, stirring occasionally. Add the chicken broth, 1 tsp ginger, 1 tsp coriander, 1 ½ Tbsp whole grain mustard and 1 tsp Dijon mustard and bring to a rolling boil.  Remove the veggies from the vinegar marinade and transfer to the pot, without the liquid.

Cover and let simmer for 20 minutes.

Add the mushrooms and kale and simmer for another 10-12 minutes. Finally add the cherry tomatoes, parsley, garbonzo beans and freshly cracked pepper. Give it a stir and cover to finish cooking for the last 5 minutes.

Dish it up and serve with a side of this delightful cornbread.

From the Little Yellow Kitchen,
Chrissy