Winter Cabbage & Potato Soup


Someone has to prepare for winter. It might as well be me. It’s okay, I live in Alaska so I am allowed to discuss winter in October. It snowed a week ago, okay? But I love winter. Positively adore the icy air, the clean landscapes, and the lacy snowflakes, but more on that later.

This soup might be regarded as bit bizarre due to steaming the onion, celery, and garlic but I encourage you to think of the process like making a stock. It will be well worth the risk. While this soup is proletarian and simple, the ingredients boldly shine without being cluttered.  

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has. ”

— Margaret Mead

A luscious, blended vegetable soup with hearty chunks of potatoes and cabbage. Kissed with dill and coriander, and ready in a flash.

Almost all the produce I used came from my CSA box! Even these taters. I think they were labeled as Purple Viking. With a name like that, naturally, one would expect them to be purple throughout. You can imagine my chagrin when I cut them open. It’s okay though, they were still delicious. 

print recipeWinter Cabbage & Potato Soupby October-10-2014A luscious, blended vegetable soup with hearty chunks of potatoes and cabbage. Kissed with dill and coriander, and ready in a flash.Ingredients

  • 3 (about 1 lb. total) medium potatoes, diced
  • 1 small yellow onion, rough chopped
  • 3 celery stalks, rough chopped
  • 2 large cloves of garlic, peeled and whole
  • 2 cups vegetable broth
  • 1 cup water
  • 1 Tbsp. vegan sugar
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. dried dill weed
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground coriander
  • ¼ cup water
  • ½ tsp. mustard powder
  • 4 cups (about ½ small head) red cabbage, chopped

InstructionsDice the potatoes and place in a medium saucepan. Cover with cold water, a dash of salt, and bring to a boil over high heat. Reduce to low and simmer for about 10 minutes, or until fork tender. Drain and set aside until ready to use. Steam the onion, celery, and garlic in an electric steamer or on the stove, for about 15 minutes or until fork tender. Place the steamed vegetables in a blender. Add in the broth through and including the coriander. When the potatoes are done boiling, add about 1/3 to the blender as well. Blend on high, allowing steam to escape the top, for a few minutes until smooth and creamy. In a large soup pot, add the water, mustard powder, and cabbage. Wilt over medium-high heat, until the water has evaporated and the cabbage is tender. Pour in the blender contents and the remaining 2/3 of cooked potatoes. Stir well to combine. Serve hot.DetailsPrep time: Cook time: Total time: Yield: 4

Dutch Word of The Day

Cabbage –> Kool (coal)

Good Deed of The Day

Educate yourself on the debate on “ethically-raised” meat in this intriguing article from Time. 

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