Cabbage tomato soup
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Olive oil |
2 | cups | Sliced leeks |
1 | medium | Red onion; sliced |
2 | Carrots; sliced | |
1 | medium | Green cabbage about 7-8 cups |
1 | teaspoon | Thyme; (optional-i do not use) |
5 | cups | Boiling water |
16 | ounces | Tomato sauce |
1 | tablespoon | Powdered broth |
1 | tablespoon | Light miso; (I do not even know what it is) |
3 | tablespoons | Lemon juice |
1 | tablespoon | Honey |
2 | mediums | Tomatoes; chopped. |
A dash of pepper. |
Directions
Source: My vegetarian friend, Esther Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your heart's content.
A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in.
Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@...> on Oct 27, 1998, converted by MM_Buster v2.0l.