Here's one more soup recipe to end off the week. This is a cabbage soup similar to the one I posted earlier in the week. The main difference between the two soups is that there are more potatoes in this recipe and no beets. Both are yummy, yet they taste so different.
The possibilities are endless when it comes to making a soup. Be creative and add your favourite ingredients. If you don't have an ingredient in your refrigerator, don't fret. Add something else. Remember, you can make a meal out of a hearty soup or a starter out of a consommé. If you don't have time to chop up all the vegetables, throw in some bigger pieces and puree them with a hand blender at the end.
I think soups are an encouraging and healthy way of eating more vegetables. Although nutrients are lost when vegetables are boiled, I believe you're still getting a good part of the nutrients. After all, you're not throwing out the water. The nutrients are in the soup's liquids.
1 Vegetable Cube
1 head of Cabbage
6 to 10 Fresh Tomotes OR a jar of Passata