Cabbage Soup
Makes 6 servings
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
2 tablespoons white wine vinegar
2 (14.5-ounce) cans fire roasted diced tomatoes
4 cups vegetable broth
1 (15.5-ounce) can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon gold potatoes, diced
1 small green cabbage, about 1 pound (9 cups chopped)
1 teaspoon dried thyme
¾ teaspoon sea salt
Freshly ground black pepper
Fresh parsley, for garnish
Instructions
Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.
Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
Season to taste, garnish with fresh parsley, and serve.
Recipe from Love and Lemons
Garlic & Lemon Romanesco Cauliflower
Makes 2 servings
Ingredients
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2 cups romanesco florets – approximately 1 head
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2 tablespoon extra virgin olive oil
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6 cloves garlic – minced
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2 teaspoon lemon zest – plus a little more, to taste
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Sea salt and ground black pepper – to taste
Instructions
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
Bake for ~20 minutes, or until tender and browned.
Serve warm, topped with more lemon zest to taste.
Recipe from It’s a Veg World After All
Shells with Broccoli & Tomatoes
Makes 2 servings
Ingredients
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1/2 lb. shell pasta or pasta of choice
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2-3 tomatoes, largely diced, guts removed if preferred
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1/4 tsp each kosher salt and pepper for roasting
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2 tsp olive oil
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1 large shallot finely chopped
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2 tbsp olive oil
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1/2 tsp kosher salt
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1/2 tsp pepper
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3 large cloves garlic minced
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3 cups broccoli florets cut small pieces
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1/2 cup vegetable broth
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1/3 cup packed thinly sliced sun-dried tomatoes (marinated type, drained of oil)
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2 tbsp finely chopped dill
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2 tbsp finely chopped parsley
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1/4 cup pine nuts toasted
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Juice of 1/4 to 1/2 lemon optional
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Extra olive oil to drizzle optional
Instructions
Preheat oven to 400 degrees F (convect/fan). Add tomatoes to a baking dish with 1/4 tsp each kosher salt and pepper, and 2 tsp olive oil. Toss, roast 20 to 25 min until skins are wilting and juices are releasing.
Meanwhile, boil water for pasta and cook the pasta in salted water until al dente according to package directions, then drain.
While those are cooking, add shallot to a large pan on medium heat, with the 2 tbsp olive oil and 1/2 tsp each kosher salt and pepper.
Stir, cook for 3 to 5 min until softened and starting to brown. Add minced garlic, cook another min.
Add broccoli florets and vegetable broth, cover and cook for 2 to 3 min until fork tender then add sun-dried tomatoes, cooked pasta, the roasted tomatoes with their juices, and herbs. Gently stir, add in optional lemon juice to taste, and top with toasted pine nuts.
Other great toppings are red chili flakes and vegan parmesan, optional.
Recipe from Munch Meals by Janet