Asian white cabbage soup

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Wash, trim, and finely chop the vegetables. Sauté the onions and leeks in a large pot with olive oil. Season with curry, add chopped caraway seeds, and garlic. Sauté briefly. Add the remaining vegetables and the pureed tomatoes, and pour in the water. Add the stock cubes, coriander seeds, bay leaves, chili, ginger, and lemongrass, and bring to a boil. Simmer until the vegetables are tender. Remove the bay leaves, chili, ginger, and lemongrass. Place fresh, peeled tomatoes on top. Mix in the meat extract or soy sauce, along with the coriander leaves or parsley.