Sunday, September 26, 2010

Simple Autumn Cabbage Soup

I was visiting my parents this weekend and they have the most lovely garden.
Sadly, most vegetables are 'over' for the season, but I still came home happily loaded down with cabbage, onions, potatoes and carrots.

Probably due to my German Grandma's cooking influence, I tend to LOVE cabbage in soup especially, and this invention of mine is VERY simple, fast, easy and perfect for fall.

Add some seitan/gluten "beef" chunks if you want it a bit more hearty, but it's good either way.

Simple Autumn Cabbage Soup

1 tablespoon olive oil
1 onion, chopped coarse
2 cups sliced sliced carrots
3 - 4 cubed white potatoes, I like the "waxy' white potatoes but any kind works, even half sweet potato and half white
2 cloves garlic, minced
10 cups liquid, I use mostly vegetable broth with about a cup of wine added
1 medium head cabbage, chopped coarsely
OPTIONAL: 2 cups seitan/gluten "beef chunks (like gardein or Morning Star Farms) browned in oil in a skillet
1/2 tsp. dill
few shakes Tabasco or other hot sauce
salt & pepper
1/2 cup finely chopped parsley


Heat the oil in a large stock pot, add carrots, onions and garlic and saute for about 10 minutes.
Add liquid, bring to a boil, add potatoes and cook till almost tender.
Add cabbage, dill and Tabasco. (add "beef" chunks here too, if using).
Bring the soup back to a boil, lower the heat and simmer for about 10 minutes.
Season to taste with salt and pepper. Stir in parsley and serve.

Also good garnished with (vegan) sour cream!


Anonymous said...

Mmmmm...I am with you--I *love* cabbage in soup! I make it all the time, but next time I will have to give your version a try. Thanks for sharing your recipe!


charsgardening said...

I have to admit I am not really a vegan though I enjoy following your blog. This soup does look very good. I'm constantly looking for new things to try.