Monday, February 26, 2007
CABBAGE & POTATO SOUP
I made this for our evening meal - it is deliciously creamy without being sinful! We like that :)
CREAMY CABBAGE AND POTATO SOUP
Serves 4, but can easily be doubled.
2 cups good vegetable stock, homemade preferred
1 cup cabbage, shredded
8 oz. potato, peeled and diced
1/2 cup chopped leeks (a mild onion also works well - I’ve tried both)
1 tsp Dijon mustard
3/4 tsp vegan worcestershire sauce (read the label - no anchovies)
1/4 tsp caraway seeds
1-1/2 cups soymilk (I used light soymilk, but you could go all out and use regular)
1-1/2 Tbsp cornstarch and enough water to dissolve
freshly ground black pepper to taste
salt to taste if needed (much will depend on your veg stock)
dash tabasco sauce (if you dislike it, skip it, but it gives a lovely little tang)
Garnish: a little fresh chopped chive or parsley or herb of choice.
Heat the stock over medium-high heat and add the vegetables. Reduce heat and simmer until tender.
Add the Dijon mustard, worcestershire sauce, caraway seeds, stir well and simmer a few more minutes to blend all flavours. The result may be thick, so watch that it doesn’t burn or catch on the bottom of the pan.
Remove soup from heat. Take half the soup from the pan and puree in a blender with some of the soymilk. Return puree to pan and stir well with the remaining soup. Add the remaining soymilk and the cornstarch mix. Bring the soup back to the simmer and stir carefully until heated through and thickened by the cornstarch. Taste and add the tabasco and salt (if used) and pepper and give one last stir for luck!
Garnish and serve.