Ingredients with Measurements:
- 1 head of cabbage, chopped
- 2 cups of chopped thistle leaves
- 1 onion, chopped
- 3 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Add the chopped cabbage and thistle leaves to the pot and stir to combine.
4. Pour in the vegetable broth and add the dried thyme and oregano.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Use an immersion blender to blend the soup until it is smooth and creamy. (If you don't have an immersion blender, you can transfer the soup to a blender and blend it in batches.)
7. Season the soup with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 4g
Fiber: 7g
Sugar: 9g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- If you can't find thistle leaves, you can substitute with spinach or kale.
Variations:
- Add cooked chicken or sausage to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese.
Tips and tricks:
- Make sure to rinse the thistle leaves thoroughly before using them in the soup.
- If you don't have an immersion blender, be careful when blending the soup in a regular blender as the hot liquid can cause the lid to pop off.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, you can thin it out with a little bit of water or broth.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the thistle leaves thoroughly before using them in the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Cabbage soup is a traditional dish in many cultures, including Eastern Europe and Russia. Thistle leaves are a common ingredient in Mediterranean cuisine.
Flavor profiles:
The soup is savory and slightly sweet, with a hint of bitterness from the thistle leaves.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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