Tuesday, March 6, 2007
TOMATO CABBAGE SOUP
I make this soup fat-free (although die-hards are welcome to sautee the onions in a couple of Tbsp of oil if they must) and simmer for a bit longer than the stipulated time, since I think the longer these things cook the nicer they are. But for a Quick Fix soup, the time stated here is the one to follow.
TOMATO CABBAAGE SOUP (QUICK AND EASY FIX)
This recipe is easy and can be quickly made - It’s slightly adapted from Sarah Kramer’s _La Dolce Vegan_.
1 small red onion, minced
1/2 tsp caraway seeds
2 garlic cloves, minced
1/2 tsp paprika, or to taste (we added a little more)
1 -14 oz can diced tomatoes
2-1/2 cups vegetable stock
2 cups cabbage, very finely chopped
1/4 tsp ground black pepper or to taste
1 Tbsp apple cider vinegar
1 Tbsp maple syrup
salt, if you use it, to taste
Put all ingredients, except for the vinegar and maple syrup, into a soup pan and bring to the boil. Cover with a lid and reduce the heat so that the soup ingredients simmer gently. After around 20 minutes, Stir in the vinegar and syrup. Salt if you like.
There ya go - a tasty, nutritious, easy soup that will serve a couple of hungry people or twice as many for a first course only.
Serve with a nice hunk of homemade wholewheat sourdough bread.
Can be kept in the fridge for a few days, but not recommended for freezing :( Definitely a keeper!!