Asian cabbage soup

Ingredients for 7 servings:

• 500 g white cabbage
• 300 g cauliflower
• 170 g carrot(s)
• 1 bunch of celery
• 300 g tomatoes (vine tomatoes)
• 2 large bell peppers, red
• 150 g onion(s), white
• 150 g leek
• 2 garlic cloves
• 2 cm ginger, fresh
• 200 ml tomato puree
• 2 tbsp olive oil
• 1 ½ liters of water
• 2 cubes of vegetable stock
• 1 tbsp caraway powder
• 1 tbsp curry powder, yellow
• 1 tbsp coriander, crushed
• 2 bay leaves
• 2 small chili peppers, dried, chopped
• 1 stalk(s) lemongrass
• 1 dashes soy sauce
• e.g. parsley, fresh
• e.g. coriander leaves, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe variation for the cabbage soup diet

Clean and chop the vegetables. Sauté the onions and leeks in a large pot with olive oil. Season with curry and add the caraway seeds and garlic. Simmer briefly. Add all the remaining vegetables and the pureed tomatoes and pour in the water. Add the stock cubes, coriander, grated ginger, bay leaves, chilies, and lemongrass and bring to a boil. Cook for ten minutes, then reduce the heat and simmer until the vegetables are tender. Season with soy sauce and add the fresh, chopped herbs. This is a different variation of the well-known cabbage soup, when you can no longer smell or taste it after the third day.