There are times when I seek simple, wholesome food. Perhaps it’s the weather (we’ve had a rainy spell here) or perhaps I’m slightly panicked by the fact that we’re officially in school holiday territory and my ‘uniform’ of black and baggy simply won’t do for much longer. Either way, my two favourite soups for this kind of mood are homemade chicken soup and this one, homemade Sweetheart Cabbage and Basil Soup. Both are prescribed in very specific circumstances!
You could also very easily give this soup a French makeover, by adding a tablespoon of fresh green pesto at the end, making it a more like a Soup au Pistou. It also tastes even better with a sprinkling of freshly grated Parmesan over the top. Far from being reminiscent of over-boiled cabbage of school days, this soup is light, the cabbage has a ‘bite’ and it is strangely comforting.
It goes without saying, I’m adding the link to July’s round of Simple and in Season…don’t forget to add your seasonal recipes too.
Tomorrow I’ll be back to baking cakes for an end of term party. I also have a chocolate making course I attended to tell you about and a lovely baked blueberry cheesecake recipe to share…
Sweetheart Cabbage & Basil Soup
Makes 8 servings
A few sprays or one tablespoon of olive oil
1. Spray a large pan with olive oil spray or heat one tablespoon of olive oil.
2. Gently fry the chopped onions until they start to soften. Add your chopped carrots and cook for a further few minutes.
3. Add in the shredded cabbage and pour in the vegetable or chicken stock, add the tin of tomatoes and tomato puree. Make sure all the vegetables are covered with stock, if not, add some more liquid. Simmer for fifteen minutes.
4. Add in the cubed courgette/zucchini and cook for a further five minutes.
5. At the end, season with a twist of black pepper, a tablespoon of soy sauce and throw in a handful of basil leaves.