Still on our March Madness, this is a great rustic Irish soup that’s easy to do ahead of time. I’ve made this a bunch of times and still love it. The brown soda bread goes brilliant with this too.
1 medium white onion – sliced
1 garlic clove
1 green cabbage/Savoy cabbage – cored and roughly sliced
1 1/2 lbs. white potatoes (yukon gold) – chopped in small chunks
1 quart (4 cups) vegetable / chicken broth
2 springs of thyme
In medium hot soup pot saute the onions for 3-4 mins in 1 tbsp olive oil. Add in chopped garlic and cabbage. Stir and cover for 8-9 mins. or until cabbage begins to soften. You don’t want too much color on the onions as they’ll give the soup a dark color when finished. Once softened add chopped potatoes and thyme and mix everything together for about 2 minutes. Add 2 cups broth, bring to a boil and reduce to simmer for about 20 mins. approx or until potatoes are cooked. Once ready begin to blend in batches.
TIP: DON’T OVER-FILL THE BLENDER AS HOT LIQUID EXPANDS. IT WON’T BE PRETTY!
Add 2 more cups broth to batches while blending. Return blended soup to clean pot, taste and season.
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