OT (ie. Not Spicy) RECIPE: Creamy Cabbage and Potato Soup

[Guest guest]

NOTE: This a recipe I though you might like to have, but it is not in keeping

with our

theme of hot and spicy. It will therefore be filed with the OT (Off-Topic - ie.

not hot and

spicy ) recipes, under Soup in the folder.

 

For those who care about such things, it is low in fat. Those who don't care can

substitue

full-fat soymilk and saute the leeks/onions in a butter substitute before adding

them to

the rest of the vegetables. Those who like to use dairy can substitute the

obvious dairy

equivalents. And those who like to use dairy and don't worry about low-fat can

use half-

and-half 'cereal cream' for the soymilk and make it extra rich and yummy!

 

CREAMY CABBAGE AND POTATO SOUP

(Low Fat)

 

Serves 4, but can easily be doubled.

 

2 cups good vegetable stock, homemade preferred

1 cup cabbage, shredded

8 oz. potato, peeled and diced

1/2 cup chopped leeks (a mild onion also works well - IÕve tried both)

1 tsp Dijon mustard

3/4 tsp vegan worcestershire sauce (read the label - no anchovies)

1/4 tsp caraway seeds

1-1/2 cups soymilk (I used light soymilk, but you could go all out and use

regular)

1-1/2 Tbsp cornstarch and enough water to dissolve

freshly ground black pepper to taste

salt to taste if needed (much will depend on your veg stock)

dash tabasco sauce (if you dislike it, skip it, but it gives a lovely little

tang)

Garnish: a little fresh chopped chive or parsley or herb of choice.

 

Heat the stock over medium-high heat and add the vegetables. Reduce heat and

simmer

until tender.

 

Add the Dijon mustard, worcestershire sauce, caraway seeds, stir well and simmer

a few

more minutes to blend all flavours. The result may be thick, so watch that it

doesnÕt burn

or catch on the bottom of the pan.

 

Remove soup from heat. Take half the soup from the pan and puree in a blender

with

some of the soymilk. Return puree to pan and stir well with the remaining soup.

Add the

remaining soymilk and the cornstarch mix. Bring the soup back to the simmer and

stir

carefully until heated through and thickened by the cornstarch. Taste and add

the tabasco

and salt (if used) and pepper and give one last stir for luck!

 

Garnish and serve.

 

Love, Pat