dairy-free gluten-free recipe soup vegan vegetables vegetarian

Cabbage-Rice Soup

26 September 2016

Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul alike.

~ John Muir (The Yosemite)

Indian Summer is in full effect here in Northern California and as I type it’s 90+ degrees F in Inverness. This should help our bodies adjust to the temperatures in Riyadh which will still be hovering around 100 when we return, though we’ll not get that lovely coastal breeze at night and wisps of fog in the mornings. We’ve taken our girls to the beach many times – Elspeth won’t remember it but I hope Sierra does – and have gone wading and hunting for sand dabs and watched pelicans sail low across the waves. We’ve gone swimming at Shell Beach on Sundays and whiled away lazy, sun-filled hours in the garden. Nature has been shown to its best advantage.

It’s been a lovely summer.

Still, our thoughts are turning to fall and, quick on its heels, those wintry months where we may actually get a bit of rain sprinkled on our desert abode. Soup season is nearly upon us and I am looking forward to settling back home at least until spring, refinding sweaters for a brief time and making pots of nourishing, brothy soups.

Simple is best, yes? And when you’re multi tasking regularly turning leftovers from dinner – or in this case making a bit of extra rice to go with that stir fry so you already have it on hand – into the next day’s lunch is key. Add some cabbage and carrots and vegetable stock and these are leftovers that stand out.

I can’t say I’m glad to see the summer go, although in a sense we’re headed back into endless summer pretty soon, but I am looking forward to galettes, stews, vegetable soups … and of course all of that delicious holiday and winter baking. October is peeking round the corner and soon enough it will actually feel like fall in the Kingdom and for that we’ll be extra grateful. Soup and all.

  • sonrie 12 October 2016 at 9:48 am

    I just made this but used quinoa instead because I found little bugs in my container of rice (and it was sealed!). Anyway, the soup turned out delicious, simple, but warm and enough by itself, or paired with a gf biscuit or pumpkin muffin, both of which I made this week. Thanks for the recipe inspiration.

  • Keith Travers 11 October 2016 at 1:30 pm

    Very nice!

  • Helen Spiridakis 4 October 2016 at 8:52 pm

    Nice post…..lovely photos…..so glad you came home!