This rustic soup sounds a little fancier in French than in English but thankfully it tastes just as good in either. An exceedingly simple affair of finely sliced pale winter vegetables in a light vegetable broth, flavoured with herbs and garlic. A great way to use up white cabbage, which I think can often be a difficult vegetable to love but which finds a happy home here.
French Cabbage Soup
2 Tbsp Olive Oil
1 Onion, finely sliced
2 Stalks of Celery, finely sliced
2 to 3 Cloves of Garlic (or half a bulb, if like me you’re a serious garlic fan), crushed
A quarter of a head of White Cabbage, remove core and slice finely
2 Leeks, finely sliced
2 Pints / 1 Litre of Light Vegetable Stock (I use Marigold Bouillon Powder)
1 Bouquet Garni (eg: a Bay Leaf, a Spring of Rosemary and a Sprig of Thyme, tied together with string)
2 oz Macaroni, or other small pasta (I use wholewheat)
– Heat the oil in a large pan and add all the vegetables. Saute for a few minutes then add all the other ingredients.
– Bring to the boil, reduce the heat and simmer for around fifteen minutes.
– Remove the bouquet garni, season with salt and pepper and serve with brown bread.
Nice served with a little grated cheese sprinkled over.