The day started gloomy and wet with the rain becoming increasingly steady. Since it is Friday we are down to bare bones in the kitchen until I can restock with fresh produce at the farmers market. A forgotten bunch of kale reminded me of a soup that my cousin’s fiancé, Camilla, mentioned as a traditional Swedish meal. There are as many versions of “green cabbage soup” as there are families that prepare it (like many traditional daily dishes handed down through generations). I decided to use what I had on hand as a starting point. I prepared a vegan soup so if you want to keep it that way omit the cooked egg which Camilla said is served on top of the soup. This soup is surprisingly hearty and delicious! I had mine with gluten free crackers while Xav made a sandwich of yesterday’s leftover tempeh with mushrooms and onions.
2 Tablespoons grape seed (or canola) oil
1/2 large onion; chopped
1 teaspoon sea salt
3 stalks celery; chopped
1 bunch kale; stalk removed and chopped
4 small (2 large) potatoes; cut into 1/2 inch cubes
1/8 to 1/4 teaspoon ground white pepper
4 cups water
4 hard-boiled eggs*
Preheat a 3 quart pot over medium heat. Add oil, onion and salt. Cover and saute a few minutes. Add celery, stir, cover and saute a few more minutes. Add kale, stir, cover and saute an additional minute. Add potatoes, pepper and water, bring to a boil, reduce heat and simmer for 20 minutes. Use a submersible blender (mine is stainless steel since I don’t like the idea of heating plastic) or allow to cool and use a regular blender and reheat before serving.
*Place eggs in a small pot, cover with water and sprinkle with salt. Bring to a boil, reduce heat and simmer for 7 minutes. Drain, cool in cold water baths and peel. Cut egg in half and place in the soup.