Cabbage-Vegetable Soup
Created by Ruth Paget
This Cabbage-Vegetable Soup was my reward for going to the supermarket in freezing rain when my husband Laurent and I lived in Stuttgart, Germany. I loved my weekly outing to Edeka Supermarket (Gebauer’s) and tour around the small town of Aichtal.
You need an immersion
blender to make this nutrient-rich soup.
Serves 4
Ingredients:
-5 tablespoons olive
oil
-1 large peeled and chopped onion
-2 teaspoons dry garlic
-1 cup peeled and chopped carrots
-1 large peeled and chopped potato
-1 cabbage chopped (cut off sides of cabbage and top and throw away the core. Chop the leaves that are left.)
-2 tablespoons tomato paste
-1/4 cup quinoa flour
-1 (32-ounce) can of chicken broth-32 ounces water
Steps:
1-Sauté onion, garlic,
and carrots in olive oil for 5 minutes in a soup pot.
2-Place potatoes,
cabbage, tomato paste, quinoa flour, chicken broth, and water in the soup pot
with the onion-carrot mixture.
3-Bring the soup to a
boil and let boil 45 minutes. Remove
from heat and let cool. Insert immersion
blender and purée soup until smooth.
Reheat and serve.
Serve with your
favorite toast.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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