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Mediterranean Cabbage Soup

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Eat Right With Rachel 

Hope you all keeping well in this lockdown times!

Here is a simple tasty soup that is very easy to make & smells wonderful !

Serves 3/4

Ingredients

1/2 white cabbage ( 20cm width approx )

1 medium white onion

3 garlic cloves

1/2 cup tomato purée

1 can ( 400gr)chopped tomatoes

1 can/ cannelloni beans

1 tsp aniseed seeds

1 tsp cumin seeds

1 bay leaf

*1tsp brown sugar (I always add to take the acidity of the tomatoes)

*Salt and pepper

*Lemon juice

*1.5 ltr Chicken or veg stock

Preparation

Rinse the canned beans in a colander set aside.

Slice the cabbage into thin long stripes set aside

Chop the garlic to thin slices

Set aside

Method

Chop the onions into small cubes and fry with olive oil in a deep

soup pot on low heat.

When softened but not browned add the bay leaf, cumin & aniseed seeds.

Stir until you smell the aroma-add the sliced garlic & fry further 20 seconds, add the cabbage, cover stirring at times until cabbage softened a little.

Add the tomato purée & stir until mixed well. Add the chopped tomatoes and gradually pour in the stock to the level of liquid you want.

I like the soup with less liquids. I measure the stock about 3cm approx above the cabbage.

Cover and simmer for 5 min on low heat. Add the can of beans, cover and simmer further 2/3 min.

Adjust seasonings salt pepper sugar & lemon juice as you like.

Serve hot on its own or with Brown bread. I like to serve this soup with side dishes like Humous & warm pitta.