Monday, November 8, 2010

Autumn Cabbage Soup

1/2 medium head cabbage, chopped
2 garlic cloves, chopped
4 stalks celery, cut into cubes
1 Potato washed and cut into cubes
1/2lb Rutabaga, peeled and cubed
1 sweet onion, finely diced
4 large carrots, cut into cubes
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth
1 cup water
2 tbsp olive oil
2 bay leaves
1 tsp allspice
salt and pepper
Pinch of Cayenne Pepper
Coarse kosher salt

In a large saucepan, combine olive oil, onion, garlic, celery, carrots and potato. Saute on low for about 15 minutes and add remaining ingredients. Bring to a boil and reduce heat to low. Simmer for 30 minutes. Serve piping hot with a slice of your favourite Brick Street Bread.