Cabbage soup with Italian flavours

by Inga
(Oz)

I use fennel, broccoli, leek, spring onions, parsnips & carrots +/- capsicum/olives/ cellery/silverbeet... with the cabbage and sometimes throw in a bit of fennel seeds (or anis/caraway) which helps quieten the rumbojumbo in the tummy apart from great taste.

The trick is to stirfry the veggies for 3-4 min only, leaving the cabbage to go in only for the last 1 min. Then I add boiling water, cracked pepper and organic vegetable stock paste and bring to the boil for max. 3 min.

That way everything remains crunchy and gives the body more to taste (and work on!). Satiety sets in much earlier if you have to munch away on the crisp veggies, too!

As a treat I add a "pesto" of roughly chopped fresh basil mixed with quality olive oil to each serve and shave parmesan on top... (alternatively try Italian flat leaf parsley/ dill/ finely chopped rosemary or thyme etc.)