Potato Cabbage Soup

Full Belly provided new potatoes, green garlic and cabbage. I wanted something quick and since it has been so cold and rainy - a nice warming soup. This soup fit the bill and turned out to be really easy to make. I do enjoy chopping, if you don't, feel free to substitute that wonderful pre-sliced cabbage from the grocery. The parmesan really adds lots of flavor, so don't skimp on it. I like greens and potatoes with lemon, so a squeeze of lemon right before serving really helped the soup taste fresh and vibrant. I hope you'll try it.

Potato Cabbage Soup

5 T olive oil

1 medium to large onion sliced thinly

6 to 8 cups shredded cabbage (a small cabbage)

1 garlic clove, finely chopped, or 3 green garlic (green garlic is sort of like green onion, so it doesn't upset my tummy), feel free to up the garlic if your stomach can handle it

4 to 5 small to medium Yukon gold potatoes, diced

2 cups chicken or vegetable stock

3 cups water (enough to cover the veggies)

2 ½ t kosher salt

2 thyme branches, or 3 sprigs parsley, sprig of oregano and sprig of rosemary or any fresh herbs you prefer with potato and cabbage

½ teaspoon black pepper 

grated Parmesan and squeeze of lemon, to serve

Heat the oil in a large pot over medium-high heat. Add onions and cook until soft and golden, about 5 to 10 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage begins to turn golden, about 10 more minutes. Add potatoes, stock, water, salt and herbs. Bring to a boil, cover and reduce to a simmer. Cook until potatoes are falling apart, about 45 minutes. Fish out the herb stems. Season with black pepper and lemon. Taste and adjust seasonings as needed. Serve, topped with cheese.