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:

1. 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.
2. Add shredded cabbage and chopped kale, and continue to sauté for 5 minutes, or until it has softened.
3. Reduce heat and add canned tomatoes, juice, savory, thyme, and broth. Simmer for about ½ hour, or until the vegetables are tender.
4. Add zucchini, dill, parsley and hot pepper sauce. Heat through.   Season to taste with salt and pepper.
5. Garnish with dill.

Questions and comments are always welcome   alex@chilipeppersandpears.com ^[1]