Green Cabbage Soup

Green Cabbage Soup

{Susan’s Note: This is Elessar’s entry in the 2009 Vegetable Love contest.}

I made it up today. It does not qualify for 1 on 1 intimacy. I think shaking up some sweet salsa in a squeeze bottle and drawing a heart outline on each soup’s bowl’s surface, with the cilanto dusting would be great.

10 cups water
3 cups vegetable stock
1 green cabbage, chopped fine
5 celery stalks chopped fine (medium size–close to a head)
4 medium carrots (med.) diced
4 spanish onions (med.) diced
Leftover greens like spinach, rocket, kale, cress: you pick (about 2 cups)

1 1/2 tsp. salt
3/4 -1 tsp.fresh ground black pepper
3 T. fresh sage, chopped
2 t. dried marjoram
2. tsp. crushed dried rosemary or 1 T. chopped fresh

Let all of these ingredients simmer for about 3 hours, adding
1 1/2 cups, red, wild, brown rice
about 1 hour into the simmering.

Near serving time, stir in
12-24 ounces plain [non-dairy] yoghurt.
2 T. white wine or wine vinegar
Garnish with 5-6 minced green/spring onions, about a 1/3 cup each bowl
of soup.

Soup should have been cooking at least 4 hours.

Lace with (or put as a dab on the bowl edge) a tomato chutney or salsa to stir in.

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