For Saturday, I'm going to make this Cabbage "Noodle" Soup from the Fat-Free Vegan Kitchen blog. I have a head of cabbage that's been waiting in the fridge and this has garbanzo beans in it, so it will be a nice one cup meal.
Cabbage “Noodle” Soup
1 small onion, chopped
2 carrots, diced or sliced
2 ribs celery, diced (leaves included)
8 cups water
1 teaspoon dried thyme leaves
1/8 teaspoon rubbed sage
2 bay leaves
1/2 teaspoon poultry seasoning
2 cloves garlic, minced or pressed
1/4 head cabbage, thinly sliced
1 can (15 oz) chickpeas, rinsed and drained (or1 1/2 cups
cooked chickpeas)
generous grating of black pepper
3 tablespoons nutritional yeast
1/4 cup parsley, chopped
2 teaspoons mellow white miso
salt to taste
Preheat a large, non-stick pot. Add the onions, carrots, and
celery and cook until onions soften. Add the water and all remaining
ingredients except nutritional yeast, parsley, and miso. Reduce heat to
medium-low, cover, and cook until vegetables are tender and broth is flavorful
(at least 30 minutes).
Stir in the nutritional yeast and parsley. Place the
miso in a small bowl and add some of the hot broth a little at a time,
stirring, until the miso is dissolved in the broth. Add the miso broth back to
the pot. Add salt to taste and serve.
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