The Lunch Club: White chabbage soup with potatoes
I had white cabbage left from my last Biokistl (which I get delivered every Thursday from local farmers and contains my weeks supply of fruit and veggies) and had to come up with an idea what to cook for todays lunch at work.
As Mrs Q. and I are not too much into meat anyway I decided to revive an old childhood favorite of mine my grandfather often made for us: “Krautsuppe mit Kartoffeln” it’s a hearty and satiable soup of white cabbage, onions and potatoes.
You need
2 small onions
1 white cabbage
3 tablespoons oil
2 gloves of garlic
2 tablespoons tomato puree
1 l veggie stock
caraway, majoram, nutmeg, 1 bay leaf, 1 noblesweet paprika
Cut cabbage and onions into small slices and sweat in the hot oil. Add garlic, paprika and tomato purree. Add the veggie stock and let cook for about 30 minutes. Season with salt, pepper and spices.
Add potatoes (cut into quaters) and let simmer for another 15.20 minutes.
I love to serve it with some yoghurt on top. My Granpa loved to add some vinegar to his before serving.
Today we had the soup with pita bread.
