Cabbage Soup

Ingredients

• 15 g dried porcini mushrooms
• 350 g white cabbage
• 0.5 green bell pepper
• 0.5 yellow bell pepper
• 2 carrots
• 2 stalks celery
• 1 onion
• 1 piece ginger (ca. 2 cm)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tsp cumin
• 1 tsp curry powder
• 750 ml vegetable broth
• 400 g peeled tomatoes (canned)
• Salt
• black pepper (freshly ground)
• a handful chives

Instructions

1. 1.

   Soak the mushrooms in a bowl with 250 ml lukewarm water. Remove the outer unsightly leaves from the cabbage, quarter it, cut out the core and slice into fine strips. Wash the bell peppers, remove seeds and white membranes, and dice them small. Peel and dice or slice the carrots. Wash, trim, strip the celery and slice thinly. Peel and finely dice the onion, ginger, and garlic. In a large pot, sauté in hot oil. Add the prepared vegetables, sprinkle with cumin and curry. Deglaze with broth and add tomatoes. Drain the mushrooms through a sieve, catch the soaking liquid, filter it again through a coffee filter. Rinse the mushrooms and roughly chop them. Add the mushrooms and soaking liquid to the soup. Cover and simmer gently for about 20 minutes. Season with salt and pepper. Wash, dry shake, and finely roll the chives.

2. 2.

   Plate the soup in bowls and sprinkle with chives before serving.