Someone has to prepare for winter. It might as well be me. It's okay, I live in Alaska so I am allowed to discuss winter in October. It snowed a week ago, okay? But I love winter. Positively adore the icy air, the clean landscapes, and the lacy snowflakes, but more on that later.
This soup might be regarded as bit bizarre due to steaming the onion, celery, and garlic but I encourage you to think of the process like making a stock. It will be well worth the risk. While this soup is proletarian and simple, the ingredients boldly shine without being cluttered.
A luscious, blended vegetable soup with hearty chunks of potatoes and cabbage. Kissed with dill and coriander, and ready in a flash.
Almost all the produce I used came from my CSA box! Even these taters. I think they were labeled as Purple Viking. With a name like that, naturally, one would expect them to be purple throughout. You can imagine my chagrin when I cut them open. It's okay though, they were still delicious.
- 3 (about 1 lb. total) medium potatoes, diced
- 1 small yellow onion, rough chopped
- 3 celery stalks, rough chopped
- 2 large cloves of garlic, peeled and whole
- 2 cups vegetable broth
- 1 cup water
- 1 Tbsp. vegan sugar
- 1 Tbsp. apple cider vinegar
- 1 tsp. dried dill weed
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¼ tsp. ground coriander
- ¼ cup water
- ½ tsp. mustard powder
- 4 cups (about ½ small head) red cabbage, chopped
Dutch Word of The Day
Cabbage --> Kool (coal)
Good Deed of The Day
Educate yourself on the debate on "ethically-raised" meat in this intriguing article from Time.