Young cabbage has appeared. So it’s a perfect time for making light soup with potatoes. There’s nothing better than the veggies that are currently in season.
Ingredients (serves 4)
1l water
3 allspice berries
2 bay leaves
5-6 black pepper grains
2 carrots
1 parsley root
a piece of leek
a piece of celery
1/2 young cabbage
1 onion
3 potatoes
2 tbsp olive oil
salt
dill
Instructions:
Bring water to the boil. Add allspice berries, black pepper grains and bay leaves. Grate the carrots, parsley root and celery on the large holes of a box grater or using a food processor's grating attachment. Slice the leek. Shred the cabbage. Add the veggies to the boiling water and cook over low heat for about 20-30 miutes. Chop the onion and fry on an olive oil for about 2-3 minutes. Add the onion to the soup. Peel and cut the potatoes into cubes. Add potatoes to the soup. Season it with some salt and cook the soup until the potatoes are tender. Serve the soup with lots of chopped dill.
Etykiety: cabbage, english, gluten free, recipes, soup
