Creamy Vegetable Soup with Summer Herbs

I wanted to call this a summer soup, but the reality is that the ingredients are in season almost all year long. Cabbage, carrots and potatoes are in season in BC through October. Cabbage is in season until March! Your basil wouldn’t last but you can always try freezing your fresh herbs in ice as I have seen maybe people do so you could eat this soup year round.

Because of the long cooking time of the cabbage, as well as the addition of potatoes, the result is creamy and delicious. I love the flavor cabbage takes on when it has been cooked low and long. What is your favorite way to use cabbage?

This recipe is truly easy to make, I threw it all in the pot, asked J to make sure it simmered, then went to spin. When I came back it was virtually done!

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Creamy Vegetable Soup with Summer Herbs

(serves 2-4)

2 tablespoons olive oil

1/2 medium onion, roughly chopped

1/3 head green cabbage, shredded

2 large carrots, sliced

1 1/2 cups of potatoes

1 litre chicken or vegetable stock

salt and pepper

1 handful fresh basil

1 handful fresh parsley

Saute onion in oil for 5 minutes. Add cabbage, carrots and potatoes, a big pinch of salt, and stock. Cover and simmer for 90 minutes.

Remove about 4 cups and blend with a blender or use an immersion blender. Add back to pot. Mince fresh herbs and stir in. Taste and correct for seasoning, you will want, at the very least, a healthy amount of pepper.

Prep Time: 10 minutes | Cooking Time: 100 minutes | Total Time:110 minutes