5 cups + 1 TBS vege stock (converted from a US recipe, this is about 2.5 pints)
2 TBS fresh lemon juice
2 medium potatoes, cubed
1 carrot, chopped
2 sticks celery, finely chopped
1 can diced tomatoes (diced? oops)
3 cups thinly sliced cabbage,
salt and black pepper to taste
Directions:
Heat 1 TBS stock in a pot. "Healthy Saute" sliced onion over medium heat for about 5 minutes (I think this meant "fry it, but with stock / water rather than oil. Didn't do much except heat the onion up and dry it out). Stir in garlic and minced chili pepper. Continue to "saute" for another minute.
Stir in dried coriander and mustard, and add stock, and rest of ingredients except cabbage, salt and pepper.
Panic when you pour the chopped tomatoes in and you just get 3 or four big "plops" of whole plum tomatoes instead of a gentle cascade of chopped fruit / veg / product. Get the handheld blender you borrowed ages ago from a mate and have not yet returned and give the soup a whiz to break the toms down.
Simmer for about 20 minutes, uncovered, or until potatoes are tender.
Add cabbage, and cook for another 5 minutes. Season with salt and pepper to taste.
ROCK! It's great, I ate it most of the weekend and I've got some in a flask for luncheon today. It didn't make me fart as much as I thought it would either.
Removed old whfoods.com/genpage.php?tname=recipe&dbid=78 link here.
Paul Clarke's weblog - I live in Hythe near Folkestone. Married to Clare + father to 2, I am a full-stack web engineer, + I do js / nodejs, some ruby, other languages ect ect. I like pubs, running, eating, home automation + other diy stuff, history, family tree stuff, TV, squirrels, pirates, lego, and TIME TRAVEL.