Cabbage Patch Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Celery

  Raw

  2 stalk, medium or 80g

• Cabbage

  Raw

  1 head, medium or 908g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, stirring occasionally.
2. Add the garlic and cook for about 2 minutes. Stir in the celery, thyme, basil, and cumin, cooking for an additional 2 minutes.
3. Add the cabbage, white beans, and vegetable broth. Add water if needed to cover the cabbage. Stir to combine.
4. Cover the pot and bring to a boil. Reduce to a simmer, leaving the lid slightly ajar for steam to escape. Simmer for 20-30 minutes, then remove from heat.
5. Use an immersion blender to purée the soup to your desired consistency. Alternatively, blend in batches using a standing blender. Season with salt and pepper to taste, then serve.