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INGREDIENTS
2 tablespoons olive oil
2 onions, chopped
1/2 cup chopped celery
2 medium carrots peeled and chopped
6 cloves garlic finely chopped
2 zucchini chopped
10 oz (300 g) fresh green beans sliced into 1-inch pieces
10 oz (300 g) cauliflower florets
4 cups chopped cabbage leaves, washed (about 1/4 of a head)
2 quarts (2 liters) low sodium beef stock (chicken or vegetable broth may be used)
2 teaspoons beef bouillon powder, (chicken or vegetable may be used)
1 teaspoon cayenne pepper (if desired -- adjust to your heat preference)
1 teaspoon salt to season
1/2 teaspoon freshly ground black pepper
4 cups loosely packed spinach leaves washed
1/4 cup packed chopped fresh parsley leaves
2 teaspoons freshly squeezed lemon juice
INSTRUCTIONS
Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots, and celery. Sauté until they begin to soften, about 8 minutes.
Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
Reduce the heat to low, cover, and cook until the vegetables are fork-tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
Remove from heat and add the parsley and lemon juice.
Adjust seasonings. Serve immediately.
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