Tis the fall season when the harvest of garden veggies are brought in and placed on every available flat surface in the kitchen. It’s not always easy to find a place to have lunch or dinner but I did my best to use up enough food to make room for the soup bowls……
Feel free to throw whatever you have in the soup pot. The spices, celery, veggie broth and black beluga lentils were the only items not harvested from the garden.
2 T. olive oil
1 onion, chopped
1 stalk celery, chopped
3-4 cloves garlic, minced
3 cups cabbage, chopped
4 fresh paste tomatoes, chopped
1/2 tsp. cumin
1/2 tsp. turmeric
8 cups veggie broth
1 cup black beluga lentils, rinsed
2 carrots, chopped
1 cup baby potatoes, cut in half
1/2 tsp. fresh thyme
1/4 cup cilantro
1 tsp. salt
1/2 tsp. black pepper
2 handfuls chopped kale
Heat olive oil in soup pot. Add onions and celery and sauté for 3-4 minutes. Add garlic and cook for another minute before adding cabbage. Brown this mixture for 5 minutes then add the tomatoes, cumin and turmeric. Cook about 10 minutes until the tomatoes release their juices, then add veggie broth, lentils, carrots, potatoes, fresh herbs, salt and pepper. Simmer for 45 minutes, then add two handfuls of chopped kale and cook for another 10-15 minutes. Adjust seasonings and serve with your favorite crackers or bread.
It did turn out quite tasty. Just follow the basic soup pot idea and use the veggies you have on hand. I’m sure you’ll come up with something delicious!