Cabbage Soup, Liza's Way
Prep
5 min
Cook
30 min
Total
35 min
Ingredients
- ½ Cabbage
- 1 Bell pepper
- 1 Sweet onion
- 4 Whole carrots
- Garlic cloves
- 2 Leeks
- 2 Lemon
- 3 big spoonfuls Better than bouillon paste
- 1 can Cannelini beans
- Fresh dill
- Olive oil, salt, and pepper
Instructions
- 1
Sweat the veggies down in some oil
In a hot, large pot (I used my largest Dutch oven), add a bit of oil to cover the bottom and pour in the onion, garlic, leeks, bell pepper, and carrots. Cook down until soft.
- 2
Add your cabbage, beans, and broth
Add your cabbage, beans, and broth. Pro tip: heat water in an electric kettle. Pour a bit of hot water into a mug, add your bouillon paste into the mug. Mix thoroughly with a fork or whisk. Pour the concentrate into the Dutch oven and then add the rest of your hot water. Let simmer for about 10 minutes.
- 3
Make it creamy by blending a portion of soup
Using the broth mug from earlier, scoop a mugful out of the pot and use your immersion blender in the mug to blend the soup into a smooth liquid. Pour liquid back in soup and repeat with a few more mugfuls. You want to blend about 1/3-1/2 of the total soup amount.
- 4
Spruce it up with lemon juice and fresh dill
Finish your soup with the fresh lemon juice, dill, and salt and pepper to taste. Enjoy!