Mediterranean cabbage soup

Name: Mediterranean cabbage soup
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 Tuber Fennel (approx. 250 g); 1 red and yellow peppers (approx. 200 g each); 1/2 (approx. 250 g) Perennial celery; 1 (approx. 500 g) baby pointed cabbage; 2 medium-sized tomatoes; 1 small lemon; 1 (approx. 200 g) baby onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 1,5 l Vegetable broth (instant); 1 chili pepper; 1 TEASPOON Fennel seeds; 1 can(s) (425 ml) Artichoke Hearts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 Tuber Fennel (approx. 250 g)
1 red and yellow peppers (approx. 200 g each)
1/2 (approx. 250 g) Perennial celery
1 (approx. 500 g) baby pointed cabbage
2 medium-sized tomatoes
1 small lemon
1 (approx. 200 g) baby onion
1 Garlic clove
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
1,5 l Vegetable broth (instant)
1 chili pepper
1 TEASPOON Fennel seeds
1 can(s) (425 ml) Artichoke Hearts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Clean and wash the fennel, dab dry and cut into small pieces. Wash and clean the peppers and cut them into medium-sized pieces. Wash and clean the celery and cut into thin slices.
2
Quarter the pointed cabbage, remove the outer leaves and the stalk. Cut the quarter into finger-wide strips. Wash and clean the tomatoes and cut them into medium-sized pieces. Wash and slice the lemon.
3
Peel and chop the onion. Peel and finely chop the garlic. Heat oil in a pot and sauté onion. Add garlic and sauté. Add tomato paste, sauté briefly and fill up with the stock.
4
Add the chilli pepper and fennel seeds. Add prepared vegetables and lemon slices and simmer for about 15 minutes. Meanwhile drain the artichokes, cut them in half and add them to the soup about 5 minutes before the end of the cooking time.
5
Season soup with salt and pepper. Arrange in soup plates and garnish with basil.