Wherever you live, winter is coming...
This soup is made mostly of very cheap and available ingredients, with lots of room to add your own variety.
Make lots and feed a crowd or eat for days or freeze for weeks...
Prep and cooking time: 1 hour+
Equipment and Ingredients
Large pot - 5L pictured
Food processor very helpful
Note: I use an electric kettle to preboil water for the pot but adding regular temperature water will eventually result in soup too.
- 1 to 3 brown onions
- 1/3 to 1/2 cabbage plus optional 1 cup of any chopped greens eg kale or dandelion leaves
- 3-5 large carrots
- 2c brown rice or barley (may substitute 1 c of rice/barley with 1c lentils)
- Optional - any other vegetables eg mushrooms, corn, peas, canned beans or vegetables
- Seasoning suggestions: stock powder, salt, turmeric powder, chili powder, garlic, bay leaves
- Peel the onions, grate in food processor, and add to pot to brown on med to high heat. Stir occasionally until soft and slightly browning - meanwhile grate the cabbage and carrots.
- Add the cabbage and carrots to the browned onions. Stir and keep heating until the vegetables all soften. Any further browning is fine too.
- Add water to fill pot at least halfway, stir well and heat back to bubbling. Add 1 tsp of salt or stock.
- Add the brown rice, stir and simmer until rice has cooked. Add enough water if needed to keep soup very liquid and easy to stir.
- When rice is cooked, add any optional vegetables like mushrooms, frozen peas or corn. Canned beans and canned chopped tomatoes are great quick additions.
- Add more water to make a full pot and keep simmering.
- Season to taste. This can be made Italian or curry style, or just lots of chili, garlic and stock.
Optional I usually add 2x servings of rice vermicelli at the end to make the goodness of the soup more appealing to the family. As seen in the pot pic. Omit and/or sub with grated potato or quinoa for McDougall MWL compliance.