Ready in about half an hour, this easy soup also freezes well. Change it up by adding a chopped carrot or substitute squash or cauliflower for the cabbage. I tried this with mitah kuddu yesterday (that’s a pumpkin in Pakistan, but it is often more squash colored than orange) and it was warm and comforting.
This recipe was inspired by the Cauliflower Soup recipe in this Williams-Sonoma Cookbook.
Cabbage (or Cauliflower) Soup
2 onions sliced
3 cloves garlic, crushed and chopped
2 Tablespoons oil
1 small green cabbage, outer leaves removed. To clean: Cut into quarters, then cut away the hard core, slice it and soak it in salted water until needed, then rinse and drain (Alternatively, use ½ a large cauliflower cut into large pieces, soak in salted water to clean)
1 medium potato, peeled and cut into large chunks
2 cups of chicken or other stock*,
Enough water to nearly submerge the contents
Salt and pepper to taste
Optional, 1 cup shredded cheese
Sauté the onion and garlic in oil for 3 min in a large saucepan or stock pot. Add the stock, cabbage (or cauliflower) and potato. Then add the water til the contents are nearly submerged. Less water makes a thicker soup.
Bring to a boil then reduce the heat, cover and simmer for about 20 min and the potato is soft. Then blend the soup with a hand blender being very careful as it’s hot.
Add the cheese if you’re using it, then add salt and pepper to taste. Continue to simmer for 5 min more.
*I often use the stock that is formed when baking a chicken. I save it and freeze it for use in making soups. You don’t need a very strong stock for this soup. It’s really according to your preference.