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
Method
-
Mince onion.
- Heat oil of choice in pot.
- Add onion, ground caraway seeds,
savory, thyme and basil.
- Cook until the onion is soft. Stir frequently.
-
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.
- Cut the cabbage into 1" chunks and chop in a food
processor or blender.
- Remove seeds from the red pepper. Do not use them in
the soup.
- Quarter the red pepper and steamed potato.
- Feed the pieces into
the machine with small amounts of the bouillon, continuing to chop until
the ingredients are assimilated.
- Add the remaining bouillon, processing
until a soup-like consistency is achieved.
- 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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