Winter broth

Winter broth

Vegetarian
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Preparation time
20min
Cooking time
60min
Serving(s)
4

Ingredients

3
red onions
2
carrots
1
small head of celery
1
head of garlic
500
g tomatoes, peeled and diced
1
litre vegetable stock (or chicken)
1
small green cabbage
100
g chickpeas, cooked
1/2
bunch fresh thyme, or dried if preferred
1/2
bunch flat-leaved parsley
*
Guérande sea salt, freshly ground black pepper, olive oil

Peel and chop the carrots and celery into +- 2cm pieces. Cut the red onions into quarters.

Heat the olive oil over a medium heat and brown the vegetables in a large pan, stirring them regularly. This step will take +- 20 minutes but is really worth the effort.

Add the head of garlic, peeled and roughly chopped along with the peeled tomatoes.

Cook for 10 minutes over a medium heat.

Add the vegetable stock. Bring just to the boil and add half the green cabbage, keeping to one side the greenest parts. Cook for another 30 minutes.

Then add the chickpeas and remaining green cabbage and cook for 2 minutes.

Season with salt, pepper, thyme and flat-leaved parsley.

Useful to know: This very thick soup is best eaten with a slice of toast.

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