Hearty Purple Cabbage Soup
Warm the cockles of your Irish heart with this deeply nourishing soup of purple cabbage, onion, and potato. Finish with a sprig of fresh thyme and sprinkle with parsley and green peas for a meal to remember.
Green peas bring earthy sweetness and dramatic color contrast to this purple cabbage soup. Hearty potatoes soak up the savory herb-infused broth that will leave you feeling warmed from the inside out. Top it all off with a sprinkle of parsley, and you have an eye-catching stew ideal for the winter season.
INGREDIENTS
- 2 cups chopped onions
- 6 cloves garlic, minced
- 1 bay leaf
- 1 sprig fresh thyme
- 6 cups vegetable broth
- 1 small purple cabbage, cut into 1-inch pieces (6 cups)
- 1 medium yellow potato, cut into 1-inch pieces (1 cup)
- 1 cup fresh or frozen green peas
- 1½ teaspoons white wine vinegar
- 1 tablespoon finely chopped parsley
- Sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- In a large pot cook onion, garlic, bay leaf, thyme, and ¼ cup water over medium 10 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add broth, cabbage, and potato. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until cabbage is tender. Remove and discard bay leaf and thyme sprig. Stir in peas, vinegar, and parsley. Season with salt and pepper.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/
