"Two Cabbages" soup is made with water, cauliflower, and broccoli along with potatoes and carrots - no stock and no sauteed base needed. The result is a light yet hearty, colorful dish that comes together in about half an hour. A true powerhouse of vitamins - I recommend it!
Two Cabbages Vegetable Soup
A light vegetable soup made with water, cauliflower, and broccoli along with potatoes and carrots - no stock and no sauteed base.
Ingredients
Method
- Pour the water into a pot and bring to a boil. While it heats up, wash, peel, and chop the vegetables.
- Add the potatoes and carrots to the boiling water, bring back to a boil, then add the cauliflower and broccoli. Cook until tender, season with salt and spices.
- Stir in the chopped herbs, pour in a couple of spoons of vegetable oil, bring back to a boil, and turn off the heat. Enjoy!
Notes
I use frozen broccoli and cauliflower that are already boiled until half done, so they only need a short time to finish cooking.
Tips
- Frozen cabbage works great: I use frozen broccoli and cauliflower that are already boiled until half done - they go in after the potatoes.
- A couple of spoons of vegetable oil stirred in at the very end makes the soup taste smoother and replaces a sauteed base.
- Add the herbs at the end of cooking so they don't lose their aroma.
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