This is probably the easiest soup you’ll ever make and also one of the most satisfying, especially on these cold autumn nights. I find it tastes just like corned beef and cabbage without the corned beef. It’s also great if you add a slab of tempeh while the soup is simmering but it is not necessary. Remember, if the veggies are organic you don’t have to peel them, just make sure they are throughly washed. Serve this soup with your favorite mustard and a good crusty bread.
2 onions (scrubbed and chopped in large pieces)
6 carrots (scrubbed chopped in large pieces)
4 stalks of celery (scrubbed and chopped in large pieces)
4 large potatoes (scrubbed and cut in thirds)
1 head of cabbage (rinsed and chopped in large pieces)
2 quarts of vegetable stock or water
1 cup white wine or water
1 slab (8 oz) tempeh (optional)
1 tablespoon ground coriander
1 tablespoon sweet paprika
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon whole coriander seeds
1 teaspoon salt (optional)
1 teaspoon white pepper
2 teaspoons fennel seeds
2 teaspoons caraway seeds
1/2 teaspoon cayenne pepper
Put all of the ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for one hour or until the vegetables are tender. Adjust seasoning to taste. Serve with REAL crusty bread.