Wednesday, March 5, 2014

Red Cabbage Soup

I made this soup because I had left over red cabbage and didn’t know what to do with it.  You can switch it up by adding beets and celery. 

Cabbage Soup
Inspired by recipe found on

1            medium/large baking potato, washed and diced
1/2         red onion, diced
2            medium carrots, diced
1/2         red cabbage, thinly sliced
4            cups vegetable broth
1            8 oz. can tomato sauce
1/2         teaspoon dill
1/2         teaspoon caraway seed
              salt and pepper
1            tablespoon cider vinegar
1            tablespoon agave

              vegan sour cream for topping  

Add olive oil to large pot, sauté onion, carrots, potato and cabbage until veggies are starting to get soft.  Add broth, tomato sauce, dill, caraway seed, cider vinegar and agave.  Salt and pepper to taste.  Cook around 30 minutes on simmer.

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