This soup is good as is but it is also a great base for any variations. It is an easy, delicious and cook-ahead dinner for a whole family in winter. I do a big batch on Sunday night and it is our dinner for at least 2 days or I freeze it for a rush evening!
Serves at least 4 people with some leftovers.
Preparation Time: 15 to 30 minutes.
Cooking Time: 20 to 30 minutes.
- 1 cabbage
- 4 medium sized potatoes
- 6 carrots
- A splash of olive oil
- Water or any broth (home-made is better)
- Optional : salt (as little as possible), chilli, garlic, onion, finely chopped greens (kale, spinach, collard greens…), fresh herbs (parsley, chives,…)
Peel, wash and coarsely chop all the ingredients. Blanch cabbage in boiling water for 5 minutes, strain.
In a large pan over medium high heat, add a splash of olive oil and a splash of water.
*Optional: Add onion and/or garlic if using. Cook until fragrant. Add potatoes and carrots. Reduce heat to medium.
Cover and let it ‘’sweat’’ for 1 or 2 minutes stir occasionally. Add cabbage and some boiling water or broth. For a thick soup, just cover the veggies, for a lighter soup, add at least 1 inch of water.
Cook until carrots and potatoes are tender. Blend with a hand-held blender till the soup is creamy.
*Optional: Add your choice of greens and cook another 5 to 10 minutes.
Season with salt, pepper, chilli and finish with finely chopped fresh herbs of your choice. Enjoy!