Asian cabbage soup

Name: Asian cabbage soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Federation Soup Greens; 1–2 Bay leaves; 1 TEASPOON Peppercorns; 2 red peppers; 500 g Potatoes; 1 (approx. 1 kg) Savoy cabbage; 1 walnut-sized piece of ginger; 1–2 red chillies; 1⁄2 Federation Parsley; 7-10 Tbsp salt, pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Federation Soup Greens
1–2 Bay leaves
1 TEASPOON Peppercorns
2 red peppers
500 g Potatoes
1 (approx. 1 kg) Savoy cabbage
1 walnut-sized piece of ginger
1–2 red chillies
1⁄2 Federation Parsley
7-10 Tbsp salt, pepper

Directions

1
Clean or peel and wash the soup greens. Cut half of the vegetables roughly and put them into a pot. Add approx. 1 1⁄2 l water. Add bay leaf and peppercorns, bring to the boil and simmer for about 1 hour.
2
Cut the remaining carrots into slices, celery into sticks and leek into rings. Clean, wash and cut the peppers into strips. Peel, wash and chop the potatoes. Clean, wash and chop the savoy cabbage.
3
Peel and finely dice the ginger. Slice chilli lengthwise, remove seeds and cut into rings.
4
Pour the vegetable stock through a sieve into a second pot and bring to the boil. Add prepared vegetables, chilli and ginger and simmer for about 15 minutes. Wash and chop the parsley and add to the soup. Season soup with a little salt and pepper and serve.