|Cabbage, leek, potato and barley soup|
Even though we are having an unusually warm and dry winter, the evenings are still cool and a hearty soup is just the answer. This cabbage, leek, potato and barley soup is filling and it’s vegan. Fairly simple to make, it goes well with a salad and some crusty bread. My tasting partner and I enjoyed it one evening in front of a crackling fire.
recipe after the jump
Cabbage, leek, potato and barley soup
Total time: About 1 hour 10 minutes (including 45 minutes
1 tablespoon extra virgin olive oil
2 leeks, white part only, cleaned and sliced thinly
1 medium head cabbage, cored and shredded (7 to 8 cups)
2 garlic cloves, peeled and crushed
Salt to taste
1 russet potato, peeled and diced
6 cups water or vegetable stock
Freshly ground pepper to taste
1 cup cooked barley (or for gluten free diets prepared quinoa or wild rice)
Chopped fresh dill, chives or parsley for garnish
1. Heat oil over medium heat in a large, heavy soup pot. Add leeks and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft.
2. Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley.
Yield: Serves 6
For non-vegans, a spoonful of grated Parmesan can also be sprinkled on top.