Cabbage Soup

by Andrea Parker
Cabbage Soup

Ingredients

Cabbage soup
On the seasonal front this week we have January king cabbage. Cabbage soup does sound boring, but it packs a punch with antioxidants and vitamins. You could add any veggies lurking in the fridge so chuck in whatever you fancy, lentils and beans are a great protein option to add.
• 1 medium onion, diced
• 2 medium carrots, sliced
• 1 celery stick
• 14oz of diced tomato (fresh tomato or canned)
• 3 medium potatoes, peeled and cubed
• Cabbage shredded
• 1 tsp Oregano
• ¼ pepper ½ salt
• 1.4 liters/ 6 cups Veg broth
• ¼ turmeric (optional)
• 2 tbsp olive oil

Directions

1. In a large pot, Sauté onions, carrots, and celery in the olive oil over a medium heat until the vegetables are tender and browned (10-15 mins) 2. Add the oregano, turmeric, salt, and pepper, stir, and cook for 1 minute. 3. After that, add shredded cabbage, potato, diced tomato and veggie stock. Bring to a boil then simmer on a medium heat for 35-40 mins. 4. Taste for seasoning and serve hot. Enjoy!

I can definitely taste the difference with the vegetables Andrea sources. The taste is so fresh.

— Ruth

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.