White cabbage soup

Ingredients for 10 servings:

• 1 small head of white cabbage
• 3 bell peppers, red
• 2 stalk(s) celeriac
• 2 bulbs of fennel
• 2 large onions
• 4 thick carrots
• 3 tbsp sunflower oil or rapeseed oil, tasteless
• 500 ml tomatoes, pureed
• 1 ½ liters of water
• 3 bay leaves
• some parsley
• 1 tbsp caraway seeds
• some salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

vegetarian soup

Finely chop the white cabbage. Dice the bell peppers, celery, fennel, carrots, and onions, or slice them if desired. Heat the oil in a saucepan and sauté the onions. Next, add the carrots and deglaze with a little water (about 1 small cup). Then add the celery and fennel, and deglaze with a little more water. Add the white cabbage and finally the bell peppers. Season with salt (about 1 tbsp) and pepper. Pour the strained tomatoes and water over the vegetables; if you prefer a thinner dish, add more water. Add the bay leaves, caraway seeds, and parsley and simmer on low heat for about 20 minutes. Finally, season to taste with salt, pepper, and spices. Bread rolls or bread go well with this. Or you can cook some pasta separately and add it to the soup.