Following the Christmas indulgence, last night I fancied a simple soup dinner.
say hello to another fat free recipe from my kooky imagination
The original plan was to make a soup based solely around red cabbage, a vegetable I want to eat more of. However, I was cooking for two and could only manage to get a small head of the cabbage so decided to add carrots and peas, which are currently in season.
I have read somewhere that in order to retain its original colour, you should add vinegar or lemon juice when cooking red cabbage. I didn’t do this and so it turned blue as you can see in the photo on the right.
Since I wanted to avoid oil or butter, I decided to follow the sweating-the-onions-in-salt method I had adopted in my Fat Free Four ‘C’s Soup. This time round, the only difference was that I let the onions cook for longer till they turned brown.
The onions and peas provide a nice contrasting texture in each spoonful of this creamy soup. Surprisingly, it is very filling.
The following provides two hearty servings.
1 Head small red cabbage
250 Grams Carrots
1 Cup shelled peas
3 – 4 Onions
Vegetable or chicken stock cube
Freshly ground black pepper to taste
Salt to taste
- First, we need to prepare the onions. Peel, wash and finely slice them, add a teaspoon of salt, cover and set aside for 4-5 hours. By the end of this time, the salt and moisture from onions would have softened them a bit
- When you are ready to make the soup, wash and roughly cut the cabbage retaining the core.
- Wash and roughly chop the carrots.
- Put the cabbage and carrots in a pot along with two cups of water, stock cube and a pinch of salt.
- Bring to boil, cover, lower heat and let this simmer for 10 minutes.
- Drain the vegetables retaining the liquor.
- Once the vegetables cool down, puree them in a blender or a food processor.
- Now, place the onions along with any moisture in a soup pot or equivalent.
- Cover and place this cookware on a very low heat and let the onions sweat in their own moisture.
- Let the onions cook for about 10 to 15 minutes. I used a non-stick soup pot so didn’t have to keep checking. Depending on the sort of base of your pot, you may have to keep stirring in between.
- Once the onions have browned a bit, wash and add the shelled peas and one cup of water.
- Cover and cook for 10 minutes.
- Open the lid and add the pureed vegetable and liquor. Check for thickness, add more water if necessary.
- Add freshly ground black pepper and salt to taste.
- Stir, cover and cook for about 10 minutes.
- Serve hot.
This is what my onions looked liked once they were cooked without any oil or butter.
- Red Cabbage (chongadiaries.wordpress.com)
- Christmas leftovers: recipe ideas from chefs and food writers (theguardian.com)