Saturday, October 25, 2008

Simple Tomato and Cabbage Soup. Erm, that is, stew. (VeganMoFo day 25.)

What's for dinner? Leftover Thai delivery. Whatta we got? "Singapore noodles" - basically a giant container of flat rice noodles, supplemented by three tiny pieces of broccoli, two slices of bell pepper, and three wedges of tofu. Not enough food for dinner for two, so how shall I supplement? Well, I believe I'll invent a soup and add WAY too much chopped cabbage, so that we end up with a stew. It will go a little something like this:

Take one medium yellow onion. Slice and sautee in a lil' bit of olive oil in a medium to large soup pot. Cook it till it's good and transparent. Add one cup of chopped celery; cook it until some water starts coming out; about five minutes. Into this pour one large, 28oz. can of tomato puree - not one that has a lot of crap added to it. One that's just tomatoes, and maybe some salt. Also throw in one teaspoon each of lemon pepper, parsley, basil, and salt (if your tomatoes are unsalted), and two tablespoons of maple syrup, preferably grade B. Bring this up to a boil, then reduce it to a simmer and let it simmer, covered, for ten minutes and/or until it starts tasting like a semi-decent tomato sauce.

Add four cups of stock; return the pot to a boil. Then add a quarter of a head of cabbage, chopped, for a more soupy consistency, or do like I did and throw in a full half head chopped for more of a stew. Return the pot to a boil once more, reduce to a simmer yet again, and let simmer covered for 30 to 40 minutes.

The number of servings depends almost entirely on how much you like cabbage. Don't worry about having leftovers - like most soups, it's even better the next day.

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