Crazy weather’s got you down? Make some soup! I’m a big fan of soup in the winter. It’s warm, it’s comforting, and you can make a big batch of it at the same time to eat later during the week, when everyone’s schedule is hectic. While the soup is warming up, that gives you just enough time to make a quick salad and some wholegrain garlic toast, and voilà! You’ve got yourself a delicious winter dinner.
I’ve made this soup recently, invented on the spot with what I had. All I knew was that I wanted a soup with green cabbage in it because I had a head of cabbage that was hanging around my fridge a bit too long. My husband looked at me funny when I said “cabbage soup”, but I said “I’m sure it’ll be yummy, or worst-case scenario, it’s only one meal”. It really didn’t take long to make, and once it was all in the pot, it was just a matter of simmering for 20 min. Easy, peasy! It turned out to be a complete success (I guess I probably wouldn’t have posted it if it wasn’t… haha) and we ate 2 big bowls each. I would have to say, one of the best soups I’ve ever made! I hope you give it a chance, even if you’re not a fan of green cabbage, and let me know how it turns out!
Country Braised Cabbage Soup (with vegan option) (8 servings)
10 min preparation
30 min cooking time
- 1 large organic onion, cut in half and then thinly sliced
- 2 large organic carrots, cut in small bite-size cubes or julienne
- 1 large organic turnip (rutabaga) cut into small cubes
- 1-2 medium-size organic sweet potato, washed and cut in small cubes (skin on)
- 2 medium-size organic potato, cubed (skin on)
- 1-2 organic green cabbage, cut in half and then thinly sliced
- 4-5 Tbsp. high quality organic extra-virgin cooking olive oil
- 4 organic low-sodium, gluten-free bouillon cubes (2 chicken and 2 vegetable OR 4 vegetable if vegan)
- 1 L spring or filtered water (or organic broth if you don’t use the bouillon cubes)
- Fine grey sea salt and pepper to taste
In a large pot, bring the water to a boil and add the bouillon cubes to dissolve, reduce temperature to medium.
Meanwhile, in a large pan over medium heat, using a bit of olive oil, sauté the onion, carrot, turnip and potatoes for about 5-6 minutes. Pour the vegetables into the pot with the broth and cover.
Add more oil to the pan and sauté the cabbage slices, cover and roast for 5-6 minutes, mixing a few times during that time. Add the cabbage in the pot with the broth and the rest of the vegetables, mix, reduce temperature to low-medium, cover and let simmer for 15-20 minutes.
Add a bit of sea salt if needed and plate. Serve with a large green salad and some homemade garlic toasts.