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.

1 comment:

  1. This soup was fantastic! The allspice really helped to add that Fall flavor! Thanks for continuing to post recipes on the web and in my bin! HAPPY HOLIDAYS TO EVERYONE AT GREEN EARTH ORGANICS!!