After a week of eating out, shovelling in the delicious savoury cooked delights that my city has to offer…
I decided I need a break.
When I’m serious about it, losing a few pounds and getting back to normal, I make either a mung bean lentil soup or a cabbage-based soup.
I decided to make a cabbage soup with a crown of broccoli, a chopped red onion, two strips of kombu, celery, carrots and some vegetable bouillon.
Are used to to make my batch but I realize now that you only need one because it swells up and expands. The reason for the seaweed is that it adds great benefits to the broth.
The recipe is easy. I started with only a teaspoon of olive oil, chopped small red onion, 10 black peppercorns, about 10 fennel seeds and they cooked that for about 5 to 10 minutes. Then I added the chopped celery and carrot.