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Cabbage Soup - Zesty Style

Ingredients

• 1/2 medium onion 

• 1 Tbsp. oil of choice (olive, canola, butter) 

• 2 tsp. ground caraway seeds 
  (use mill to grind seeds) 

• 1/2 tsp dry savory 

• 1/2 tsp. dry thyme 

• 1/2 tsp. dry basil 

• 1 medium red bell pepper 

• 1 small cabbage 

• 1 medium steamed potato 

• 4 cups vegetable-flavored bouillon 

• Salt and pepper to taste

1. Mince onion. 
2. Heat oil of choice in pot. 
3. Add onion, ground caraway seeds, savory, thyme and basil. 
4. Cook until the onion is soft. Stir frequently.
5. Remove the center core from the cabbage. Do not discard. Munch on it while you're cooking! It is crunchy tasting, low in calories, high in fiber, and good for you. 
6. Cut the cabbage into 1" chunks and chop in a food processor or blender. 
7. Remove seeds from the red pepper. Do not use them in the soup. 
8. Quarter the red pepper and steamed potato. 
9. Feed the pieces into the machine with small amounts of the bouillon, continuing to chop until the ingredients are assimilated. 
10. Add the remaining bouillon, processing until a soup-like consistency is achieved. 
11. Pour the soup into the kettle and warm slowly until just below the simmer point. Stir often.

Garnish: Rye Croutons
Toast several-day-old rye bread in the toaster. 
Cut into 1/2 inch chunks.

About The Author

Eleanor Rosenast discovered the benefits of raw vegetables as eating them helped her alleviate a life-threatening condition. Eleanor then took this knowledge and used soup to introduce vegetarianism to her family. Reprinted with permission her from "Soup Alive!" (out of stock indefinitely) © 1992, published by Woodbridge Press, PO Box 209, Santa Barbara, CA 93102. For more books by this publisher, visit www.woodbridgepress.com 

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