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Author Notes: Growing up my mom cooked a lot of soups, but we didn’t call soup; soup for us was chicken or beef noodle or tomato soup (always with rice), almost everything else was called Stew or Čušpajz and it is a full meal.
This is vegan but sometimes I slice 1 or 2 smoked sausages in to the soup to make heartier.
- 1 small head (about1.5 pound) of Savoy cabbage cored and sliced or coarsely chopped (first coupe outside leaf layers cut and discard stem)
- 6 cups vegetable stock
- 2 cups red potatoes diced
- 2 cups (2 medium) carrots diced
- 1 small can diced tomatoes (400 g)
- 4 tablespoons oil
- 4 tablespoons flour
- 2 shallots small dice (3 tbsp)
- 2 cloves garlic minced or grated (2 tsp)
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon fresh ground pepper
- 1.5 teaspoons salt
- In a large sauce pan bring some water to boil and blanch sliced Savoy cabbage for 2-3 minutes, drain and keep on the side.
- Using same but dry pan add oil and flour and fry until light brown. Add shallots and garlic and sate for 15-20 second, just to smell garlic. You have to work fast at this point beacons flour will still brown.
- Pour the stock into the roux, stirring constantly.
- Bring to the boil and add rest of ingredients. Boil for 25-30 minutes on medium heat.
- Adjust seasoning and serve with nice crusty bread.