Fated To Happen Cabbage Soup Food

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

CABBAGE SOUP RECIPE

Steps:

• In a large stockpot, fry the onions in the olive oil until soft. Add in the garlic and sautee until light brown.
• Add in the rest of the vegetables, the tomatoes and the broth.
• Simmer until the vegetables are soft , around 40-50 minutes, then serve.

CABBAGE SOUP

Steps:

• 1. Place broth, wine, onion, carrot, potato, caraway seed, dill weed, hot sauce, salt, and pepper into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
• 5. Meanwhile, cook cabbage in a large skillet with 1/2-1 cup (120-240 ml) water until tender.
• 6. Drain excess water. Place cooked cabbage in serving bowls. Pour soup over cabbage.

CABBAGE SOUP

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

CABBAGE-VEGETABLE SOUP

Steps:

• Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
• Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

CABBAGE SOUP

Steps:

• Combine all vegetables except salt and pepper into a slow cooker or soup pot.
• Season with oregano and basil to taste.
• Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
• If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.

FATED TO HAPPEN CABBAGE SOUP

Steps:

• Using a blender or hand-held blender, puree half of the pre-cooked cabbage & onion mixture w/the vegetable stock (or chicken stock if using). Transfer the puree mixture to a Dutch oven.
• Add the other half of the pre-cooked cabbage & onion mixture + the cooked carrot, potato & smoked pork cubes (or ham if using). Bring soup to the starting point of a gentle boil, reduce heat to simmer & simmer 6-8 minutes.
• Add coconut milk, stir to combine w/soup & remove from heat. Taste & season w/salt & pepper per taste preferences. You are good to go, so serve it up w/crusty bread & butter & garnish top w/chives as desired.
• Note 1: Unsweetened vs sweetened coconut milk? While Sue L's recipe specified unsweetened coconut milk, mine was lightly sweetened & I found welcome the bare hint of sweetness it gave to the flavour.
• Note 2: Using the puree mixture w/the coconut milk makes this soup thick & hearty. If a more liquid texture is preferred, use additional stock to reach your desired consistency.