asian cabbage soup (#2)

this is a great detoxing soup. for best results, make a big pot and eat it for a whole day or even two days running.

serves 2


now's the easy bit:

  1. wash the vegetables and cut them up into strips, chunks, florets or however you like. in a big pan gently fry the onion and garlic in the olive oil. season with the curry, cumin and garlic. fry and stir for another minute.
  2. add the rest of the vegetables and tomato purée, then pour over the water.
  3. now add the stock cubes, coriander, bay leaves, chili, ginger and lemon grass and bring to the boil.
  4. let it cook for about 10 minutes or until the vegetables are cooked but still have some crunch. serve with soya sauce and the fresh chopped herbs.

alternative: you can spice it up with some thai or indian curry paste at the frying stage.

source: eckart witzigmann, translated from the book "die magische kohlsuppe", gräfe & unzer 2002