Cabbage and cauliflower soup.Preparation time: 5 minutes
Shopping: none
I made this soup some weeks back while cleaning out the crisper drawer: Half a cabbage, a wedge of red cabbage, some cauliflower, carrots. I used cider vinegar to kick up the flavor.
Because of the red cabbage, the soup took on a color resembling dirty dish water, so I never considered it ready for prime time. This is just one of those homely soups you keep in the freezer and serve to family as the need arises. Or perhaps one of those soups you eat yourself, since no one else in the house seems interested in cabbage soup that looks like dirty dish water.
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3 comments:
You must have a cast-iron stomach, Ed! Mine certainly could not handle this dish - esp. first thing in the AM!
And nothing wrong with that Ed! Soups are there to use up itmes of the fridge, we do it all of the time.
Cheers
David
Kathy, I guess I do have a cast-iron stomach because I will eat almost anything and in fact relish foods that most people would never consider. Brassicas are among my favorites.
Diana and David, thanks for the encouragement. It's good to know there are like-minded others in the world who see a bounty to be savored and not just a mess needing cleaning when they open their fidge.
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