Organic Cabbage Soupby A. Elizabeth Freeman
Forget what you know about cabbage soup. It's not just something you eat when you're trying to lose a lot of weight fast. Organic cabbage soup can make a hearty, filling vegetarian meal, perfect for dinner on chilly fall or winter evenings or for reheating as a weekday lunch. Add a much or as little spice to the soup, such as black pepper or chili flakes, as you like. If you prefer a non-spicy soup, just leave the peppers out and substitute herbs, such as oregano and thyme, instead.
Items you will need
- 2 tbsp. vegetable or olive oil
- Large saucepan or dutch oven
- 1 small organic yellow onion, chopped
- 1 organic carrot, chopped
- 1 large, starchy organic potato, cut into 1/2 cubes
- Wooden spoon
- 2 cloves of garlic, minced
- 1 small head of organic white cabbage, about 1/2 lb., cored, quartered and shredded
- 6 cups water or organic vegetable stock
- 1 can organic white beans, drained, or 14 oz. organic firm tofu, drained and cut into cubes
- Salt to taste
- Chili flakes, black pepper or dried herbs, to taste
Pour the oil into the saucepan and heat over medium for about a minute.
Toss the onion, carrots and potatoes into the pot and cook for about five minutes, until the onions are translucent and the carrots and potatoes are beginning to soften.
Add the minced garlic and stir until fragrant.
Add the cabbage, beans or tofu and broth or water. Bring the soup to a simmer and cook for about 20 minutes, or until the vegetables are completely soft, but not falling apart or mushy.
Season the soup to your taste. Add a bit of salt. Sprinkle in the herbs or peppers, or a combination of both.
Ladle into bowls to serve. You should get about six servings from this recipe.
- If using the tofu, press it to remove excess water. Wrap the uncut block of tofu in a paper towel, place on a cutting board and put a heavy pan or a heavy book on top. Leave it this way for at least 10 minutes.
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