Above is a photograph of this month’s red soup. May’s version has one red onion, two red potatoes, one beet, one sweet red pepper, two eggplants, two tomatoes, and a lot of paprika. Yum. Below are some of the vegetable scraps left over from the making of the soup, in my kitchen sink.
Funny – I posted a photo of my red soup for last month’s theme, too. This is a new batch. I make it every month around the time of my period. There’s a weird kind of nutritional thinking that says to eat foods that look like the organ you’re trying to nourish. Sometimes there’s even some scientific truth to back it up. For example, walnuts look kind of like brains, and they actually happen to be high in the essential fatty acids that nourish brains.
I have no illusions that beet soup is actually the best thing to eat to nourish my body after blood loss. I just think it’s pretty. But I don’t like to eat it all the time, so if I save it just for my period, then I look forward to it. It’s more special.
(I also believe in the power of placebos. So I figure, if I pretend that beet soup is good for blood loss, then what can it hurt?)
I appreciate red soup, and my body’s regenerative powers.
This is what I ate for lunch last Saturday: Homemade soup with potatoes, yellow pepper, celery, mushrooms and carrots.
(While it cooked, I was working on a design for a patchwork cushion cover.
I appreciate homemade soup.
I make vegetable soup or stew pretty much every day. Lately I’ve been making colour-coordinated soups and stews. This one contains all red or purple vegetables: red onions, red potatoes, beets, tomatoes, sweet red peppers, red chard stems, and red carrots. And paprika. And chipotle pepper.
I appreciate red soup.