Hearty Cabbage Soup

En français ici.
While looking for something (cheap) to do with the enormous cabbage I received last week in my CSA, I surfed the internet and found that apparently no one in their right mind eats cabbage soup unless on the Cabbage Soup Diet (oh yes, it exists). Nobody that is except the amazing Heidi Swanson, author of Super Natural Cooking, over at 101 cookbooks. It was there that I find this delicious-looking recipe for Rustic Cabbage Soup, not to mention a wonderful story about her vegetable "dealer" (and the guerrilla version of a CSA - watch out Che, there's stiff competition!).

Considering that I also received some beautiful tiny pototoes, piled in dirt and nestled in a brown paper (all recyclable) bag, I decided this recipe would be perfect. I left out the flageolet beans because last time I cooked with those, my digestive system did not approve. Instead I used a small can of corn that I had in the back of a cabinet. The corn added both a bright color and a pleasant texture, so I would definetely recommend it.

I was especially happy to have this soup yesterday, considering the storm watch and high winds that resulted in a downpour of rain and hail in the afternoon and then, suddenly, this rainbow!


Hearty Cabbage Soup

1 Tbsp olive oil
1 pinch curry powder
1 pinch paprika
1 pinch salt

1lb small organic potatoes, skin on, cut into pieces
4 cloves garlic
1 large yellow onion, sliced
8 cups chicken or vegetable stock
1 small can corn (about 1/2 cup)
1/2 a large cabbage, cored and sliced

1/2 cup grated cheese of your choice for garnish
(I used a hard sheep's cheese and it was delicious.)

Heat the olive oil in a large thick-bottomed pot. Pour in the potatoes and add the salt, curry powder and paprika. Cover and cook until the potatoes start to brown (around 7 min), stirring occasionally. Add the onion and garlic and cook another couple minutes.

Pour in the stock and bring to a boil. Stir in the cabbage and corn and let simmer 10-15 minutes. Taste and adjust seasoning if necessary.

Serve hot with grated cheese on top.

Heidi isn't kidding when she says this soup is even better as leftovers. It's the kind of dish that improves with age! That's why I made such a large pot of it and ate it all week (so don't worry I'm not on a diet. It was pure gourmandise, as the French would say).