Cabbage tomato soup

Yield: 1 Servings

Measure 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.

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.

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