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Veggie Soup – My Way

1 medium onion, in half rings

½ Savoy cabbage, cored and sliced thickly

½ package (6 oz) baby carrots

1 red bell peppers, cut-up

15 ounces crushed tomatoes

1 jalapeno pepper, halved and seeded

2 tsp dill seeds

½ tsp fenugreek powder (optional)

1 small bunch curly kale, stems and center ribs removed (any leafy green vegetable will do, such as Swiss chard or spinach)

8 cups water salt to taste

2 tbs distilled white vinegar

• In a large soup pan, place all ingredients except vinegar and kale. Bring to a boil and simmer covered on medium-low heat for about 30 minutes.

• Add kale and cook until wilted. Turn the heat off and mix in vinegar.

Serves four as lunch with peasant bread.

Still water is the most satisfying beverage.


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