Yep, you guessed it… soup again. I know some people like a little more variety, but really there is so many ways to do an awesome soup, I could have it almost every night! A cold rainy day, a warm cup of tea, a nice thick piece of homemade bread and a hearty soup – Cabbage and Leek Soup with Dill Oil. Oh ya, don’t forget the enthralling novel, fireplace and candles. Done and done. Perfect night.
Once again this soup is a spin off from a recipe of my go-to chef, Heidi Swanson and her brilliant blog 101 cookbooks. Since she is already health conscious, it makes my job pretty easy. Spice it up a bit, add a vegan flair and voilá, a new and improved winter dish.
This soup is fantastic for those non-vegan eaters because it resembles a stew… thick and hearty, definitely filling enough for all man-sized bellies.
Cabbage and Leek Soup with Dill Oil
1 Cup Dill, Fresh
9 Tbs. Sundried tomato infused Olive Oil (use the oil from a sundried tomato jar like this one)
3 Leek Stalks, washed, trimmed and thinly sliced
2 Celery Stalks, chopped
3 Tbs Extra Virgin Olive Oil
3 Medium Organic Yukon Potatoes, thinly sliced
5 Cloves of Garlic, peeled and sliced thin
1 Quart Organic Vegetable Broth (made without canola oil)
1/2 Head Red Cabbage, thinly sliced
Nutritional Yeast to taste
Unrefined Sea Salt to taste
1. Add dill and sundried tomato infused olive oil to a VitaMix blender or food processor. Blend until smooth. Set aside.
2. In a large soup pot add 2 tbs olive oil and 5 tbs of dill oil. Heat over medium heat and add leeks and cover. Make sure the oil is not bubbling, if so, turn heat down.
3. After 5-8 minutes, add potatoes, garlic, celery and cabbage. Cook for 15 minutes, stirring regularly to make sure it is not burning. You may add extra olive oil if it dries out.
4. After the potato begins to soften, add vegetable broth and stir. Make sure the broth is simmering and then cover. Let it cook for another 5 minutes.
5. At this point the vegetables should be fully cooked, if not, cook for a little longer. Once the vegetables are cooked, add in about 2-3 tsp of salt, or to taste. * I add the salt at the end so the nutrient value remains high.
6. Serve warm. Top with a drizzle of the remaining dill oil and sprinkle with nutritional yeast.