An Inexpensive And Tasty Cabbage Soup
Cabbage soup may not sound tasty, or exotic but I have written elsewhere about my philosophy when it comes to soups. I love to make use of vegetables that would otherwise be left to go off and discarded; and see what I can make with them. in this case, the main available ingredient was a half cabbage which had been left over from the day before. I am not mean but simply like to use food economically.
I always make use of what I call base recipe. This consists of onions (fried) and possibly garlic if a little kick is needed; Potato if needed to thicken the resulting soup; tomato puree, or similar, for colour and taste; a good vegetable stock. To this I add the main ingredients, I often add herbs and occasionally spices to suit the soup I am making. But I rarely use exact amounts, since I am not conducting a chemistry experiment.
But I do have to say that this cabbage soup turned out to be very enjoyable and I have since made it again.
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: 2
- half cabbage, chopped
- small potato, peeled and quartered
- small chopped onion
- garlic, to taste
- tomato puree to taste
- 1 teaspoon mixed herbs
- 1/2 teaspoon thyme
- vegetable stock
- salt and pepper
- Sautee the chopped onion in a saucepan in a little olive oil (or whichever oil you use for cooking).
- Add the crushed garlic cloves.
- Boil sufficient water to cover all ingredients and add the vegetable stock, add to the saucepan when the onions are soft.
- Add the chopped or shredded cabbage and potato to the saucepan.
- Add tomato puree and herbs, and salt and pepper to taste.
- Bring back to boil and simmer until all ingredients are cooked.
- At this point, I use a hand blender to make a homogeneous soup and if necessary add more water to achieve desired the thickness of the final soup. With some soups you may prefer to leave a few chunks to your own taste.
- Simmer for five minutes before serving.
- Add a dribble of cream if desired and serve with your favourite crusty bread.
A hand blender may be used easily for quite small quantities, but can also be used for larger amounts
A sharp knife makes preparing the vegetable so much easier
I know that most chefs will say that the best soups are made by using the best ingredients, however I find that my culinary creations always taste better than the shop bought alternatives and they can be so quick and economical. Maybe you have something to say on my methods?