Main-Course Cabbage Soup

 Recipe five:

SOUPE AUX CHOUX - GARBURE - Main-course Cabbage Soup

There have been a lot of soups lately but that can definitely be attributed to the cold winter we've been having here in San Diego. This delicious cabbage soup is a perfect way to steam up your kitchen windows and fill your home with hearty, earthy cooking smells.

This hearty soup is a perfect remedy to any cold, winter day.

Healthy, whole ingredients. From top left to right: Margerim, pepper, white potatoes, celery, carrots, white pepper, bay leaf, garlic, green cabbage, parsley, vegan bacon, white onion, purple turnips.

The finished soup - be sure to top with crispy vegan bacon and a little fresh parsley. 

 Recipe  and Ingredients:

Use a 3- to 4 quart stockpot 
3 1/2 quarts of water (14 cups)

3 cups peeled potatoes, diced
2 turnips, quartered
1 onion, small diced
4 cloves of garlic, smashed
6 parsley stems tied with a bay leaf
2 carrots, peeled, sliced
2 to 3 celery stalks, sliced
8 white peppercorns, crushed

1 package vegan bacon

2 lbs or 1 large head of cabbage, rough chopped

1/2 tsp ground cloves 
1 tsp marjoram
1 sprig of fresh thyme 

Our steps:


1) We started by boiling the water and peeling the potatoes. We used the Kitchenaide serated peeler, but it takes too much meat off the potato. The Chef swore his way through this process, and we are in search for a new peeler if anyone has a recommendations.

2) Cut the vegetables according to the recipe (above) and cube bacon into 1 inch slices. Julia Child's recipe called for so many potatoes that we only added about half of what her recipe called for, anymore would have added too much starch for our taste and overwhelmed the great flavor. Set some bacon pieces and parsley tops aside for decoration when plating. *Note - parsley also works as a quick breath freshener.

3) Next, add the potatoes into the boiling water and let them cook for about 10 minutes – add the rest of the vegetables and spices and mix well. Lastly add the parsley stems and bay leaf and simmer for 1 1/2 to 2 hours or until the vegetables are cooked thoroughly.

Parsley stems tied around bay leaf

Crush the peppercorns with flat edge of the knife

Add everything into the pot and slow cook...

4) When the soup is ready to serve adjust the seasonings with salt and pepper and remove the parsley stems and bay leaf.

I was very surprised how delicious such a healthy soup could be. It is very filling and satisfying and tastes great with some light bread or toast.

The quartered turnips make a unique and great addition to the final soup