Coriander Seasoned Cabbage Soup Food

BEST VEGETARIAN CABBAGE SOUP

Steps:

• Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, garlic, chili flakes, paprika, ground coriander, and bay leaves. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the cabbage and give a good stir for about 1 minute.
• Add the cauliflower florets, canned tomatoes, broth and a good pinch of salt.
• Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25 minutes.
• When the soup is cooked remove the pot from heat, then remove the bay leaves.
• Blend about 1/3 of the soup with a blender or a stick blender and return it to the pot. Careful, the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
• Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences. See notes)*
• Serve with freshly ground black pepper or a pinch of chili flakes, a drizzle of olive oil. Enjoy!

CORIANDER SEASONED CABBAGE SOUP

Steps:

• 1. Wash and chop all vegetables.
• 2. Caramelize onions and celery in the oil.
• 3. Add all other ingredients. Bring to boil and immediately lower to low and simmer until all vegetables are soft.

RED CABBAGE WITH CORIANDER SEED

Steps:

• Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt.
• Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.

CABBAGE SOUP RECIPE

Steps:

• Add 1 tbsp butter to a large pot over medium-high heat. Sauté the onion, carrots and celery for about 4 minutes then add in garlic and stir for 30 seconds, until fragrant. Add in the cabbage and stir to combine.
• Pour in canned tomatoes and broth then bring to a boil. Add in the crushed fennel seeds, coriander, cumin, salt and pepper then stir to combine.
• Reduce heat to medium-low and cover. Cook for about 20 to 25 minutes, until vegetables are tender.
• Once cooked, garnish with parsley and serve. Enjoy!

PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
• Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
• Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
• Serve hot or cold, adding the coriander immediately before serving.