Forget what you know about cabbage soup. It's not just something you eat when you're trying to lose a lot of weight fast. Organic cabbage soup can make a hearty, filling vegetarian meal, perfect for dinner on chilly fall or winter evenings or for reheating as a weekday lunch. Add a much or as little spice to the soup, such as black pepper or chili flakes, as you like. If you prefer a non-spicy soup, just leave the peppers out and substitute herbs, such as oregano and thyme, instead.
2 tbsp. vegetable or olive oil
Large saucepan or dutch oven
1 small organic yellow onion, chopped
1 organic carrot, chopped
1 large, starchy organic potato, cut into 1/2 cubes
2 cloves of garlic, minced
1 small head of organic white cabbage, about 1/2 lb., cored, quartered and shredded
6 cups water or organic vegetable stock
1 can organic white beans, drained, or 14 oz. organic firm tofu, drained and cut into cubes
Salt to taste
Chili flakes, black pepper or dried herbs, to taste
If using the tofu, press it to remove excess water. Wrap the uncut block of tofu in a paper towel, place on a cutting board and put a heavy pan or a heavy book on top. Leave it this way for at least 10 minutes.