Spicy Cabbage Sou;p

Spicy Cabbage Soup


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​Prep Time: 25 Min
Cook Time: 2 Hr +

​Yields: 8 + Servings

WHAT YOU NEED

• 2 Tbsp. EVOO
• 2 Tbsp. Pepperoncini in Oil
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & chopped
• 2 Russet Potatoes, peeled & cut in to cubes
• 9 - 10 C Green Cabbage, precooked & chopped (I had made a batch of cab rolls and this is what was left. If you're starting with raw cabbage, look for the ** in the recipe for the increase in cook time.)
• 1 Tbsp. Tomato Paste
• 680ml Passata
• 3/4 C White Wine
• 1 L PC Brand Plant-Based Chicken Broth
• 2 C Cold Water
• 7 - 8 Sprigs Fresh Thyme
• 2 Bay leaves
• 1/2 Tsp. Red Pepper Flakes (optional)
• 1/2 Tsp. + Sea Salt
• Cracked Pepper to Taste
• 1/4 C Fresh Parsley, chopped

DIRECTIONS

• Begin heating the garlic, pepper flakes, EVOO, and pepperoncini with oil in a soup pot set to medium heat. Once heated, let everything sizzle for about a minute before adding the carrot, onion, celery, fresh thyme, and a generous pinch of salt & pep. Stir and cook 5 - 7 minutes until veggies are starting to go tender. Add the cubed potatoes, a generous hit of salt, and a splash of water, reduce the heat slightly, cover, and simmer for a couple of minutes.
• Stir in the tomato paste and let that cook another minute. Pour in the wine and simmer until the wine has almost reduced. Add the cabbage and another good hit of sea salt. Stir, cover, and simmer about 10 minutes, stirring in between.

** If you're starting with raw cabbage, I'd suggest simmering with the lid on for an additional 10ish minutes to steam the cabbage prior to boiling it in the soup.

• Add the passata, water, and broth to the pot and let that come to a boil. Once boiled, reduce the heat to medium low, add 1/2 Tsp. sea salt, & the bay leaves, cover, and simmer for an hour and a half or longer until the cabbage is tender and delicious to your liking. 
• Once finished and cabbage is fork tender, stir in the fresh parsley, pluck out the bay leaves & thyme sprigs, and serve. ENJOY!

HAPPY VEG