Classic Cabbage Kasha Soup

Serves: 8 to 10

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This soup, served with dark rye bread and a root vegetable salad, is a great family meal.

Ingredients

Preparation

Sauté onions in sunflower oil for 3 minutes. Add cabbage and the turnip and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer 15 to 20 minutes. Just before serving, remove 1 cup of water and dissolve miso in it; add to pot.

Garnish the soup with the shredded apple. Soaking the apple in lemon juice helps retain its color and gives a little tang to the soup.

Notes

Variation: Use millet or arborio rice instead of the buckwheat.

Recipe by Marie Donadio, PCC Cooks instructor

More about: buckwheat, cabbage, soup, whole grains

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