Why I love soups? They are one-pot-dish, realy easy to do, nutrient and represent an additional source of water to your daily consumption. Combining even some particular vegetable, it can have a detox effect as well.
This soup is a one-pot-dish, really easy to do – you can cook it (and it will turn out delicious) even if you don’t enjoy cooking at all. It’s important however to follow some steps, which I recommend, because it gives you that delicious taste that you are looking for. These tricks always work out for me, they will work out for you too!
As in many cases, soup is the only dish I prepare for dinner, I try to include some protein source also. It can be legumes or eggs, or the combination of these two. Today I will show you how you can prepare very simple cabbage soup with chickpeas and egg (optional).
Another hint I can share with you is to buy veggies from local farmers (obviously if you have such a chance). Why is that? Veggies are better quality, the taste is more real, they are more mature from those in supermarket, and the dish will be really much more tasty. Additional recommendation is to get seasonal vegetable, its fresh and full of vitamins and minerals.
Let’s cook it
So, for this soup you will need a cabbage, 1 onion, 2-3 carrots, 3 celery stalks, 1 big or 2 medium leeks, 1 cup of cooked chickpeas, 1-2 tbsp of salt, this depends on how salty you prefer, 0,5 – 1 tbsp of cumin (we love cumin, that’s why I add it always more), 1 tsp of coriander powder (optional). Actually, if you have broth at home, you don’t need to add leeks and celery. I don’t have a vegetable broth always, so I rather add more veggies into the soup for a more delicious taste.
First, chop all veggies in small pieces – cabbage, onion, carrots, celery stalks and leeks. Start to sauté onion on a little bit of olive oil. Once having a brown color, add carrots, celery and leeks, and sauté all again for other 2-3 minutes. Keep stirring. Add cumin and stir it well, just for a few seconds. You will feel how cumin releases its smell. Add the cabbage and chickpeas into the pot. Add the water into the pot, that all vegetable is covered. Add salt, coriander powder and stir to combine. Bring it to a boil. Then, lower heat to minimum and let it simmer until vegetable is cooked. It can be also about 20-30 minutes. Taste it again and if necessary, add more salt or spices. Optional: before turning off the heat, break a full egg into the pot, increase heat to medium and keep it boiling for 3 minutes or more (this depends on how you want the yolk to get cooked.) More you boil it, yolk will get cooked well. Important: don’t stir the soup while egg is cooking, so it will remain complete. Otherwise, by stirring your soup, you will split the egg into many small pieces (that is a tasty option too). You can use as many eggs as how many persons you prepare the soup for.
Summary of the recipe
Servings: about 3-4 persons (maybe even more :))
- 1 savoy/vertus cabbage
- 1 onion
- 2-3 carrots
- 3 celery stalks
- 2 leeks
- 1 cup of cooked chickpeas
- Optional: 1 egg per person
- 2 tbsp of olive oil
- 1-2 tbsp of salt
- 1 tbsp of cumin seeds
- 1 tsp of coriander powder
- Cut vegetable in small pieces.
- Heat olive oil in a pot, sauté onion until golden color.
- Add carrot, leeks, celery, keep stirring and sauté for other 2-3 minutes. Add cumin and keep stirring for a few seconds, until you feel how cumin releases its smell.
- Add cabbage and chickpeas and enough water to cover the vegetable.
- Add salt, coriander powder and mix it well to combine. Bring it to a boil. Then, lower heat to minimum and let it simmer until vegetable is cooked. It can be also about 20-30 minutes.
- Taste it again and if necessary, add more salt or spices.
- Optional: break an egg and add it into the pot. increase heat to medium and keep it boiling for 3 minutes or more (this depends on how you want the yolk to get cooked through.) Don’t stir it, just let it boiling.
- Optional: Serve your soup with parsley/coriander or some chopped spring onion.
Buon appetito! 🙂