I think I can speak for most of us living in places with cold winters when I say that once March rolls around, winter has gotten the best of us. Im ready not only for sunshine and warm weather, but for shedding layers in both a literal and metaphorical sense. After months of wearing heavy clothes, I find myself with heavy thoughts and feelings as well. It's nice to relish the introspective mood that winter brings, but inevitably I begin to feel a little disconnected, tired, and unmotivated. In spite of spending most hours indoors, I lack the enthusiasm and energy to cook meals that are complex and time consuming. Instead, I favor simple meals like this soup. The trick is that I prepare a huge batch of bone broth once a month, so that I can pull it out of my fridge or freezer, throw in whatever ingredients I have around, play with the seasoning, and have dinner ready in 30 minutes. You can take "shortcuts," like I did, using store-bought sprouted quinoa (I usually soak and sprout my grains to enhance nutrient absorption), and add ready-made bone broth from Bone Deep & Harmony ;)

Serves 4-6

½ tablespoon of coconut oil
1 onion, chopped
1 dried chipotle chile
1 teaspoon of cumin seeds
2 celery stalks, chopped
2 carrots or sweet potatoes, or any winter squash, diced
1 cup of red or green cabbage, chopped
2 quarts of bone broth
½ cup of quinoa (preferably sprouted)
Salt and pepper to taste

Sauerkraut or any pickled vegetable
Parsley or cilantro

In a heavy bottom pot, sautee the onion with the chipotle and cumin seeds until the onions begin to soften. Add the celery, carrots (or sweet potatoes, or winter squash), and stir to mix all the ingredients thoroughly. When the carrots soften a little (3-5 minutes) add the cabbage and quinoa, and mix well one more time. Add the bone broth and bring to a boil. Reduce the heat, half-cover the pot, and simmer for 20 minutes or until the quinoa is fully cooked.* Season to taste.

Garnish with sauerkraut and chopped parsley or cilantro, and/or a squeeze of lime.