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Heat 2 tablespoons olive oil in a big saucepan and let the vegetables sweat for 10 minutes.
Add the stock, bring to the boil, cover and cook for 30 minutes.
When it has cooled a little, blend the soup.
When reheating add the cinnamon, mixed spice, ginger, sugar and salt and pepper.
This makes a very smooth velvety soup.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Carrot and cabage soup
Submitted by Anushka 11 June 2009
Serves 4-6
Ingredients
3 small leeks,1 small white cabbage,6 large carrots,2 l vegetable stock (I used swiss vegetable bouillon),2 teaspoons cinnamon,1 teaspoon mixed spice,1-3 teaspoons ground ginger,1 teaspoon brown sugar,2 tablespoons olive oil,salt and pepper
Method
Discard the outer leaves of the cabbage, wash it and shred it. Peel and chop the carrots. Clean and chop the leeks.Heat 2 tablespoons olive oil in a big saucepan and let the vegetables sweat for 10 minutes.
Add the stock, bring to the boil, cover and cook for 30 minutes.
When it has cooled a little, blend the soup.
When reheating add the cinnamon, mixed spice, ginger, sugar and salt and pepper.
This makes a very smooth velvety soup.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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