Recipe adapted from Veggie Desserts

The cabbage is a member of the crucifer family, and super healthy—loaded with vitamins, minerals and fiber. The pointed, AKA sweetheart, cabbage I’m using in this recipe is a sweeter variety of the vegetable. I’ve never simmered it in a soup, but I think its tender leaves are well-suited to this purpose.

I’m using olive oil for extra flavor instead of a plain variety the original recipe listed, not peeling the potatoes, subbing tomatoes fresh from the Towles farm and tossing a minced Fresno pepper from my Twenty Bag into the mix.

INGREDIENTS

1 teaspoon oil

1 onion chopped

2 small potatoes, about 1 ½ cups chopped

2 teaspoons smoked paprika

4 cups (1 litre) vegetable or chicken stock

2 cups (450ml) water

1 14oz/495g can chopped tomatoes

2 cups (450g) chopped cabbage

Large pinch freshly ground black pepper

PREPARATION

Heat the oil in a large soup pot, then add the onion and cook for about 5 minutes until soft but not browned.

Add the potatoes and cook for a further 2 minutes, stirring often.

Stir in the paprika and cook for 1 more minute, then add the stock, water and tomatoes. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the chopped cabbage and pepper and simmer for a further 5 minutes. Taste and season further if desired.