These must be the last of the cold days for this season. I’m desperately waiting for the spring. In the meanwhile I’m having this comforting soups:
Green cabbage soup with potato-dumplings (recipe follows).
Parsnip & sesame soup from Vegan Vitality.
Instead of the sesame seeds I used some tahin. And I also added some carrots.
Tomato cabbage soup from ‘La dolce vegan’
GREEN CABBAGE SOUP WITH POTATO DUMPLINGS
Shop up two garlic cloves.
Saute them in some oil together with a chopped up 1/2 green cabbage and a few sliced carrots.
Add some cubed tomatoes and 1/2 l vegetable broth.
Let this sudder for 20 min.
Spice this up with paprikapowder, salt, pepper, 1 tbsp apple-vinegar and 1 tbsp molasses.
Drop the potato-dumpling mixture softly with a spoon one by one in the soup.
Let this sudder for more or less 10 min. In the end add some chickpeas.
Mix mashed potatoes with wheatflour, chickpea flour and a little bit of soy-cream.