Not exactly catchy, but apropos. And here is why.
There are times when our (Kenmore) fridge needs a little scrutiny. Recently there were some veggies that needed attention. As I explored the fridge, I found two cups of shredded green cabbage, about a cup of cauliflower florets, two small onions (which I diced), a cup or so of baby carrots (rinsed), an orange pepper, starting to wrinkle, but still good, and which was diced (red or yellow pepper will do as well); and finally a couple of garlic cloves, finely sliced all of which went into the slow cooker together with the contents of a 28 ounce can of diced tomatoes, about 4 cups or more of water to cover, and two tablespoons of “Better than Bouillon,” veggie version (although chicken bouillon does nicely). I cooked it on high heat for about four hours, until the carrots were soft. I took out the wand and pureed, then added a tablespoon of garam masala, a half tablespoon of turmeric, a half tablespoon of fenugreek seeds, a half tablespoon of crushed coriander and a half teaspoon of red pepper flakes and pureed some more before reducing the heat to low for two hours to fully integrate the spices. The soup was ready once sea salt and cracked pepper were added.
Just to take it up a bit, I opted to bake (at 350 degrees F for 35 minutes) three chicken breasts (fresh by the way) that were coated in olive oil, and once done, were cut into half inch pieces and added to the soup for those last two hours. Just before serving I added a half cup of heavy cream.
If you are vegan inclined, omit the heavy cream, use the veggie bouillon, and hold back the chicken. Either way is good.