This vegetarian cabbage soup recipe makes a massive pot from some of the cheapest vegetables available. It’s hearty, it’s comforting and above all it’s economical!
1tablespoonolive oilor water if you are oil free - $0.08
1mediumoniondiced - $0.24
2clovesof garlicminced - $0.16
1teaspoonhot smoked paprika* - $0.10
4cups (1 litre)vegetable stock - $1.80
2cups (280 ml)water (or additional vegetable stock if you’re not stingy) - $0.00
½headSavoy cabbageshredded - $0.75
2potatoesdiced - $0.61
1can (15 oz / 425 grams)white beansdrained and rinsed - $0.50
2tablespoonsfinely chopped fresh dillor your favourite herb plus a bit more to garnish - $0.38
2teaspoonssalt or to taste - $0.04
Pepperto taste - $0.02
Instructions
Heat the oil or water in a large pot over medium heat. Add the onion and fry until soft and beginning to turn golden brown. Add the garlic and fry, stirring, for another 30 seconds or until fragrant. Add the paprika and fry, stirring, for 15 seconds to bring out the flavour.
Add the stock and water. Cover the pot and raise the heat to bring it to a boil. Once boiling, add the cabbage and potatoes. Reduce the heat to a simmer and partially cover the pot. Simmer until the potatoes are tender – for me it was about 10 minutes.
Add the beans and dill. Taste and add salt as necessary – I added 2 teaspoons – and pepper. Give it a couple minutes to heat the beans through then serve garnished with a few sprigs of dill.