The Six O’clock Scramble does it again! This delicious soup is perfect for a cold night, and it’s so healthy and fresh you won’t fee bad about having seconds! A great meal for you Whole 30 or Paleo eaters out there! My boys oooed and awwwwed over the beautiful color, and then promptly gobbled up every bite!

When we were almost finished, Miles, my used-to-only-eat-chicken-nuggets guy said, “Mom! This really is Rainbow Soup! And it’s sooooo tasty!” Sold, to this mama with a picky eater. I’d love to hear how you or your family like this dish if you get the chance to try it.

Ingredients for main dish

• 1 Tbsp. extra virgin olive oil
• 1/2 tsp. dried rosemary
• 1 small yellow onion, diced (about 1 cup)
• 1/4 head purple cabbage, thinly sliced, then cut the thin slices in half (2 cups)
• 1 tsp. minced garlic, (about 2 cloves)

• 1 small sweet potato, peeled and diced (2 cups)
• 1 cup frozen shelled edamame
• 32 oz. reduced-sodium vegetable broth
• 1 – 3 tsp. apple cider vinegar, to taste
• 1/4 cup grated Parmesan cheese, for serving

http://www.thescramble.com/recipes/winter-rainbow-soup/

*Hard boiled eggs and rosemary bread as side dishes.

*Start the eggs first if you are serving them. 

Heat a large saucepan over medium heat, and when it is hot, add the oil. When the oil is hot, add the rosemary, onions and cabbage and sauté them, stirring occasionally, until softened, 5 – 7 minutes. Add the garlic and sweet potatoes and sauté them for 2 more minutes, then stir in the edamame and the broth.  Bring it to a boil and reduce the heat to simmer it for about 8 minutes until the sweet potatoes are fork tender.  (Meanwhile, warm the bread, if you are serving it.)  Stir in the vinegar.  Serve it immediately topped with plenty of freshly ground black pepper and the cheese, or refrigerate it for up to 3 days, or freeze it for up to 3 months. 

1. Saute rosemary, onions, cabbage 5-7 minutes.

2. Add garlic and sweet potatoes and sauté 2 more minutes.

3. Stir in edamame and broth. Bring to boil and reduce heat to simmer for 8 minutes. Potatoes should be fork tender.

4. Stir in vinegar.

5. Serve. (Or refrigerate for 3 days or freeze for 3 months.)

I must close with this little tidbit. I’m sure the irony will not be lost on you. As we are getting ready to inhale this soup, I stop my boys and say, “Just let me take a picture of this dinner. I’ll be really quick about it.” I’m up on the kitchen chair snapping awake. Taking a bunch of shots from this angle and that, and Parker says, “Mom, why does yours look so much better than ours?”

I pause, and reply, “What do you mean?” “I mean why does your plate look just so pretty?” he says. And I burst out laughing! He is right! I’ve strategically arranged my food and spoon and bowl just so. I’ve styled it up as much as I can style a meal at this point. That’s why mine looks so “pretty”. Cause I am going to blog about it. And I hadn’t yet served them any eggs or oranges or spinach salad. They just each had a bowl of purplish soup in front of them.

I swear someday there will be daytime talk shows titled “Born to a Blogger” where children raised with online community member-parent(s) will get together and dish the dirt. Talk about all the pretty meals their moms took pictures of, and all they got was leftovers. Does this Ellen show already exist?

(I want you to know that both boys got their eggs and oranges and gobbled them up! I even used the good plates to serve them! 😉

XX, Megan