John Myers
Tomato, Pepper and Cabbage Soup
The perfect tomato, pepper and cabbage soup recipe with a picture and simple step-by-step instructions.
- Oil
- 500 g Organic carrots
- 1 medium sized Fresh white cabbage
- 2 big glasses Letscho
- 3 Cans Peeled canned tomatoes
- Salt
- 5 piece Dried bay leaves
- 10 piece Allspice grains
- Freshly grated nutmeg
- Finely chopped parsley
- Freshly grated Parmesan
- – Peel the carrots with a peeler, rinse briefly and cut into slices – quarter the cabbage and cut into strips – put some oil in a large saucepan and then sauté the vegetables briefly and stir – add 2 glasses of Letscho and then the tomatoes from the Can – bring everything to a boil and reduce the heat a little until it simmers – add the spices (salt, bay leaves, allspice grains, nutmeg) cook for approx. 20 min Taste – sprinkle with fresh parsley and freshly grated Parmesan
- The soup tastes best when you let it cool down a bit and put it in the fridge overnight. Can be heated in portions every evening within a week. —- This soup doesn’t taste like cabbage, tastes very aromatic. —- Definitely cook with Letscho, the glasses are available from time to time at Norma’s or online
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