Cabbage soup
Warm up with an aromatic bowl of cabbage soup, made punchy and colourful with dill, tomato and lemon
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 100g celery, finely chopped
- 100g leeks, chopped
- 2long shallots, finely sliced
- 3thyme sprigs, leaves chopped
- 2garlic cloves, minced
- 200g ripe tomatoes, roughly chopped
- 1tsp tomato purée
- 1 ⅕L vegetable stock (vegan)
- 2carrots, peeled and sliced into ½cm-thick rounds
- 350g savoy cabbage, roughly chopped into 3cm pieces
- 15g fresh dill, finely chopped
- juice of ½ a lemon, plus wedges to serve
Instructions
Step 1
Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, shallots and thyme to the pan, then cook for 5-6 mins stirring occasionally until softened. Add the garlic and continue cooking for 1 min.Step 2
Add the tomatoes to the pan, cook for 3-4 mins until broken down slightly, add the tomato purée and continue cooking for 1 min.Step 3
Pour in the stock, stir and add the carrots. Turn the heat up to high and bring to the boil, then turn the heat back down to medium. Simmer for 5 mins.Step 4
Add the chopped cabbage and cook for 6-8 mins until softened.Step 5
Stir in ½ the chopped dill, a big squeeze of lemon and season.Step 6
Ladle into bowls, serve with lemon wedges and sprinkle over the remaining dill.