In the world of cooking and dining, there often comes a moment when it is important to say ‘Whoa” … time to have a ‘Time-Out’! This moment often comes after a celebratory holiday season of rich and plentiful foods; or after a vacation in which it was necessary to explore and sample all of the local offerings; or after too many lattes and fresh muffins … or, simply, when you just know, ‘Okay .. it is time for a serious break’.
When this moment descends on our house, it is time to make Cabbage and Kale Soup.
This very satisfying and nourishing soup (and very easy to make) is inspired by Mom Helena’s Cabbage Borscht – a flavourful cabbage, smoked sausage, tomato and potato soup. In order to make our soup very low in both calories and those high-glycemic carbs, the potatoes needed to go – as did the smoked sausages and the finish of sour cream! But we still could include lots of tomatoes, and the deeply aromatic dill. The addition of kale and zucchini provides more nutrition and sustenance, at the same time keeping the calorie and carbohydrate counts at a low level (all of the ingredients are at the very low end of the glycemic index). This will be our lunch soup – or it will be a snack in the middle of the afternoon when those cravings and the sleepy fatigue set in.
If it is not so important for you to monitor calories or carbs, the addition of carrots, garbanzo or other white beans, and/or diced potatoes is perfect in this soup …as is the finish of heavy cream, sour cream or crème fraiche! And a dunking of buttered warm fresh bread is always a good choice …
But for today, it will be just be Cabbage and Kale … and a cracker or two….
Cabbage and Kale Soup
Prep Time: 10 minutes Cooking Time: 45 minutes
Number of Servings: 6-8
Ingredients:
2 tablespoons (30 mL) olive oil
1 large onion, fine dice
2 stalks of celery, fine dice
1 bag of shredded cabbage (or a small head of green cabbage, shredded)
2 cups of finely chopped fresh kale
1 can (796 ml / 28 fl oz) diced tomatoes, undrained
3 cups (750 mL) V-8 juice, or tomato juice
1 teaspoon (5 mL) dried summer savoury
½ teaspoon (2.5 mL) dried thyme, or tablespoon of fresh thyme
2 cups (500 mL) chicken or vegetable broth
2 small zucchini, cubed
½ cup (125 mL) chopped fresh dill
3 tablespoons (45 mL) chopped fresh flat-leaf parsley
A few dashes of hot pepper sauce, sriracha sauce, or red pepper flakes (to taste)
Kosher or sea salt; freshly ground black pepper
Method:
- In a large Dutch oven, or soup pot, heat oil over medium heat. Add onion and celery. Saute until soft and fragrant – do not brown.
- Add shredded cabbage and chopped kale, and continue to sauté for 5 minutes, or until it has softened.
- Reduce heat and add canned tomatoes, juice, savory, thyme, and broth. Simmer for about ½ hour, or until the vegetables are tender.
- Add zucchini, dill, parsley and hot pepper sauce. Heat through. Season to taste with salt and pepper.
- Garnish with dill.
Questions and comments are always welcome alex@chilipeppersandpears.com
