Skip to main content

Simple Cabbage Soup {Taste and Create}


Welcome, 2014...I'm back to participating in Taste and Create. Somehow this fun monthly blog exchange fell off my radar in 2013. But I contacted Min and this month I was assigned to Seduce Your Tastebuds. It's a gorgeous food blog written by Padmajha Sureshbabu under the pen name PJ. When she started her blog, she was full of doubt, asking herself: "What am I doing?! If I start a blog, will I be able to do justice to it?" Yes, PJ, you are doing a fabulous job and I am happy to have found your blog.

There were so many of her recipe that I want to try. They are bookmarked for future dinners. Check out her: Dragonfruit Salad, Coconut Kheer, and Simple Beetroot Pooriyal.

But for a quick, mid-week supper, I adapted Seduce Your Tastebuds's Simple Cabbage Soup. Thanks to my CSA box from High Ground Organics, I had plenty of ingredients to make this veggie-heavy. And since I didn't  need to hide the cabbage, I only blended about 2/3 of the soup, leaving some of it chunky and rustic. Also, I don't have a pressure cooker, so this took some adapting, but it was a hit!

olive oil
5 stalks of celery, chopped
3 carrots, chopped
1 head of cabbage, chopped
1 onion, peeled and diced
1 tomato, diced
1 poblano chile, deseeded and chopped
4 C organic chicken broth
2 t ground cumin
1 t ground coriander
freshly ground sea salt
freshly ground pepper
black sesame seeds for garnish

In a large souppot, heat a splash of olive oil. Stir in the celery, carrots, onion, poblano, and cabbage. Cook until fork tender. Add in the chicken broth and tomatoes; bring to a boil. Season with cumin and coriander. Let cool slightly, then blend to the consistency that you want. Add salt and pepper to to taste. Serve garnished with black sesame seeds.

Comments

  1. Hi Camilla! Thanks for trying out this recipe from my blog and really glad to know that you enjoyed it. I am yet to post the recipe from your blog but will do so soon :)

    And wishing you and everyone at home a very happy and healthy year ahead :)

    ReplyDelete
  2. Yum, I just made this. Many thanks.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an