I'm really enjoying the vegan dishes I've been making - and I've even lost a little weight! The current unit I'm working on is soups. I've made a delicious cabbage soup (which first meant making a vegetable broth), a tomato-pepper soup, and will be making a creamy squash and potato soup. I find I'm eating less sweets and unhealthy foods as I learn more about cooking healthy from scratch.
I love vegan soups. Cabbage soup is what I cook, too. I also make sauerkraut soup, with dried porcini and love the caraway in it. Your cabbage soup recipe sounds delicious and I will try and let you know. I'm sorry you go through difficult times and I hope perhaps everything is over in the meantime. Wishing you lots of strength. You will rise from this strong. I want to support you if my help is needed. ~ivana 1121 days ago
First make a basic vegetable stock. Mine had carrots, celery, onions, a leek,m garlic, pepper, bay leaves, sun-dried tomatoes, and a little parley and thyme in it. After straining, I used 7 cups of this stock for the cabbage soup. For the cabbage soup, I diced 1/2 onion and a large carrot and heated them for a couple of minutes. I then deglazed the pan with 1/4 cup vegetable stock and added 2 garlic cloves (minced) and cooked for about a minute (can add chili flakes to taste also at this step). After this, I added 6 cups of cabbage - chopped - and a pinch of salt and let it sweat for about 10 minutes until softened. Once the cabbage was soft, I added the stock, 1 cup of canned, seeded whole tomatoes, and some salt and pepper and simmered. I then added 5 sprigs of thyme and a bay leaf and simmered for about 15 minutes. To finish the soup, I added a tablespoon of Dijon mustard and a table spoon of apple cider vinegar and salted to taste and simmered a little longer. 1265 days ago