Cabbage Patch Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Celery

  Raw

  2 stalk, medium or 80g

• Cabbage

  Raw

  1 head, medium or 908g

• White beans

  Mature seeds, canned

  1 ¾ cup or 459g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large pot over medium heat. After about 30 seconds, add the onion and cook until translucent, stirring occasionally.
2. Add the garlic and cook for about 2 more minutes. Add the celery and spices and mix to combine. Cook for about 2 more minutes.
3. Add the cabbage, white beans, and vegetable broth. You may need to add a little water to make sure the cabbage is covered. Stir to combine.
4. Put a lid on the pot and bring to a boil. Once boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to escape. Let it simmer for about 20-30 minutes, then remove from heat.
5. If you have an immersion blender, use it to purée the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureed. At this point, you can add salt and pepper to taste. Pour into bowls and serve.

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