Fancy Cabbage Soup

There's really not much to say about this soup - it just has tons of cabbage, along with a lot of other soupy things like potatoes and carrots.  The chickpeas were a very nice addition, I thought, and the noodles really topped this soup off as delicious and filling.

Fancy Cabbage Soup

Adapted from Fat Free Vegan

Serves 8

1 large onion, chopped
3-4 carrots, coined
5 cloves garlic, pressed
1/2 head cabbage, thinly sliced
8 cups water
3 tbsp vegetarian chicken bullion
3 yukon gold potatoes, chopped
1 tbsp thyme
1 tsp sage
2 bay leaves
1 ½ cups cooked chickpeas
Salt and pepper, to taste
1/3 cup parsley, chopped
1 tbsp miso paste
2 tbsp corn starch
3 cups vegetarian mutton
2 cups spaghetti or other pasta, cooked
Parmesan cheese, to serve

Heat a large Dutch oven over high heat, and add the onion and carrots. Sauté for a couple minutes, and then add the garlic and cabbage. Sauté until the cabbage is cooked, about 5 minutes. Add through the bay leaves, bring to a boil, and simmer, covered, for 30 minutes, until the potatoes are tender. Mix together the corn starch, miso paste, and a couple tbsps water, and then add to the soup with the remaining ingredients except cheese. Heat through, and serve, topped with parmesan.

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