Summary

Ingredients

• 500 g white cabbae
• 300 g cauliflower
• 170 g carrot (s)
• 1 bunch celery
• 300 g tomato (s), (vine tomatoes)
• 2 large red pepper (s)
• 150 g onion (s), white
• 150 g leeks
• 2 cloves garlic)
• 2 cm ginger, fresher
• 200 ml tomato puree
• 2 tablespoon olive oil
• 1 ½ liters water
• 2 cubes vegetable stock
• 1 tablespoon caraway powder
• 1 tablespoon curry powder, yellow
• 1 tablespoon coriander, crushed
• 2 bay leaves
• 2 small chilli pepper (s), dried, chopped
• 1 stick lemongrass
• 1 dash soy sauce
• parsley, fresh
• Coriander green, fresh

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Instructions

1. Clean and chop the vegetables. Sweat the onions and leeks in a large saucepan with the olive oil. Season with curry and add caraway seeds and garlic. Let simmer briefly. Add all the remaining vegetables and the pureed tomatoes and add the water.
2. Add the stock cubes, coriander, grated ginger, bay leaves, chiles and lemongrass and bring to the boil. Cook for ten minutes, then reduce the temperature and simmer until the vegetables are cooked through. Season with soy sauce and add the fresh, chopped herbs.
3. This is another variation of the well-known cabbage soup, if you can no longer smell and taste it after the 3rd day.