This soup is based on the Irish Corned Beef and Cabbage soup, without the Corned Beef. Serve in large bowls with your favorite bread, vegan grilled sausages, cornichons and whole grain vegan mustard.
1 large head of cabbage
4 large carrots
6 stalks of celery (with the leaves)
8 to 10 small Yukon Gold potatoes
3 quarts of vegetable stock
1 12 oz bottle of beer (alcoholic or non-alcoholic)
2 teaspoons salt (OPTIONAL – I don’t add salt to this soup)
Cheese Cloth Spice Bag or tea ball containing:
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice (or 1 teaspoon allspice berries)
2 bay leaves
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon juniper berries (OPTIONAL)
1 teaspoon red pepper flakes (OPTIONAL)
Wash and scrub all the vegetables (peel vegetables if not organic).
Cut the cabbage in half, remove the core (save for another use like juicing) and rinse.
Cut the cabbage in 8 to 10 small wedges and place in the bottom of a large stock pot.
Cut the carrots, celery in 1 inch pieces and also place in the pot. Add the potatoes.
Place all of the spices in a spice bag (or tea ball).
To make the spice bag: cut a 4 x 4 inch square of NON BLEACHED cheese cloth that has been doubled, place the spices in the middle of the cloth, bring the corners together and tie with 100% cotton NON BLEACHED kitchen string.
Place in the pot, cover with the vegetable stock.
Bring to a Boil and lower heat to low.
Simmer for approximately 1 hour or until the vegetables are tender.
Discard the spice bag. Serve immediately or let chill to store in the refrigerator or freezer.