Cabbage Soup recipe

five star polytunnels recipe spring cabbageCabbage Soup recipe
Serves 4 to 8

Olive oil for cooking
1 litre Vegetable stock / 3 cups
2 Garlic Cloves
1 Tomato
500 g spring cabbage or white cabbage
250 g Carrots
250 g French beans
250 g Courgettes, green or yellow
1 medium onion
125 g Fresh herbs, such as basil, tarragon, oregano, curly parsley
Salt and Black Pepper for seasoning

Prepare the ingredients as follows. Chop in to small pieces the cabbage, carrots, beans, courgettes and onion. Chop and mince the garlic. Skin and mash the tomato.

Drizzle some olive oil in a large saucepan. Heat the oil a little, and then add the onions and garlic and fry for 5 minutes. Now add the stock, cabbage, beans, carrots, herbs and seasoning.

Simmer for about 7 to 10 minutes so the vegetables are quite soft, finally add the courgettes and simmer for a further 5 minutes. Taste and adjust seasoning
Great when vegetables available at the same time
Eat as it is quite chunky or liquidise and add a splash of cream
Use runner beans or dwarf beans instead of French beans
Could serve with pasta shells

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