Serves 1
Directions
- 1Prep all of your veggies. I like to slice them into pretty thick chunks. I feel like it makes the finished soup hardier.
- 2Chop the carrots.
- 3Chop the celery.
- 4Chop the onion.
- 5Put all the mirepoix in a container.
- 6Clean your cabbage really well. I like to take off the outer leaves. And I actually like to cut it upside down around the root so that way you're not stuck with a large chunky root piece that's not fun to eat.
- 7Discard the chunky root piece.
- 8Cut the cabbage in pretty big chunks. If you want smaller pieces of cabbage you can do that too.
- 9Add oil to a pot on the stove.
- 10Once the oil is warm, add the mirepoix and sauté for like 3 to 5 minutes. Getting some browning, so go ahead and add in your garlic, thyme, black pepper, caraway seeds. Sauté this for about a minute till the garlic is fragrant.
- 11Then add in crushed tomatoes. Try to scrape the bottom of the pan to get all the browning off. Also add in your potatoes.
- 12Add all of our cabbage. 4 cups of vegetable broth. I like to rinse out my tomato can. And an equal amount of water. The cabbage is making it go crazy.
- 13Add some salt. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down.
- 14Bring this to a boil and then you're going to let it simmer until the potatoes and cabbage are fork tender.
- 15Let it cool for a minute and then you can serve it up.
- 16Serve it up and top with extra fresh black pepper.
Ingredients
- carrots
- celery
- onion
- 1 head cabbage
- oil
- garlic
- thyme
- black pepper
- caraway seeds
- crushed tomatoes
- potatoes
- 4 cups vegetable broth
- 4 cups water
- salt
Equipment
knifecutting boardpotwooden spoonmeasuring cupladlepepper mill
Tips
- The mirre poix is all going in at once. Getting some browning on the mirre poix before adding the garlic. Try to scrape the bottom of the pan when mixing the crushed tomatoes to get all the browning off. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down. I like to top my soup with extra fresh black pepper. The broth itself is so good, so I love to dip the bread just in the broth. It's not complete without some bread and butter on the side
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