This is my initial effort at making my own “que sauce.” The ideal pairing for this is chicken. The vinegar notes in this rendition are really pronounced.
| Prep Time: | 15 mins |
| Cook Time: | 28 mins |
| Total Time: | 43 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 leek, thinly sliced
- 1 potato, cubed
- ½ cup broccoli florets
- ⅓ cup shredded cabbage
- 2 cups vegetable broth
- salt and freshly ground black pepper to taste
Instructions
- Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.
Reviews
Fabulous and amazingly super tasty – I used 2 onions and liquidised to smooth soup – delicious !! And 2 meat eaters agreed it was delicious healthy and slimming too 🙂
I was looking for a cabbage soup recipe, and this seemed to fit the bill, but it’s really boring. After I followed the recipe I tasted it and was unimpressed, so I added some garlic chili sauce, red pepper flakes a can of diced tomatoes, and Italian seasoning. That made it better. But I’ll be looking for a new recipe next time I have a craving for cabbage soup.
It was perfect. My vegan daughter loved it.