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Cabbage and Roots Soup
This recipe can be made with whatever root vegetables you have available. Any one or combination of the following would work well: carrots, parsnips, turnips, rutabaga, celeriac. Or you could just add more potatoes.
1 Tbsp olive oil 1 medium onion chopped 2 cloves garlic minced 4 cups broth (vegetable, chicken, or beef) 1 (28 ounce) can tomatoes 1 small cabbage, sliced, or ½ large 2 medium white potatoes or sweet potatoes scrubbed and cubed 2 cups root vegetables peeled as desired and sliced or cubed 1 Tbsp fennel seed or caraway seed optional Salt and pepper to taste 4 cups or more of water
Heat the oil in the bottom of a large pot. Sauté the garlic and onions until the onions are transparent, about 5 minutes.
Add the broth, the rest of the vegetables, and fennel or caraway seeds (if using).
Bring to a boil, then let simmer for 30 minutes. Add more water as necessary while cooking.