Spicy Vegetable Soup

Vegetable Broth/Stock

• 4 carrots
• 3 parsleys
• 2 celery roots
• 2 onions
• 2 leeks (green part only)
• 2 celery stalks
• 4 dried tomatoes
• 4 cloves of garlic (with the shell)
• 4 sprigs of lovage
• 10 grains of black pepper
• 6 grains of allspice
• 6 bay leaves
• 4 l water
• 1 tablespoon of oil
• 2-3 tablespoons of soy sauce
• salt

Peel the onions (do not throw away the shells), put them on a fork and sunbathe over the burner until they are properly baked on all sides.

Put all vegetables and spices (together with onion shells) in a large pot, add water and oil and cook over medium heat. When the stock starts to bubble, reduce the heat and cook, covered, on minimal heat for at least 4 hours.

Strain the finished broth through a sieve, carefully squeezing the vegetables. Season with soy sauce, salt, and let cool. Pour the broth into an ice pack (6-8 bags will be needed). Put the filled bags into the freezer.

Spicy Cabbage Soup

• 2 potatoes
• 1 small cabbage (400 g)
• 0.5 pitted chili pepper
• 2 cloves of garlic
• 2 teaspoons of caraway seeds
• 2-3 tablespoons of oil
• 1.5 l vegetable stock
• 1 can of sliced tomatoes (400 ml)
• salt
• black pepper

Divide the cabbage into 4 parts then chop up. Peel the potatoes and dice them. Chop the garlic and chili pepper. Heat oil in a pan. Add the garlic, chili and caraway and stew for 30 seconds. Throw in the cabbage and potatoes. Mix everything thoroughly and simmer, covered, on low heat for 15 minutes.

Pour the broth into the stewed cabbage and potatoes. Add tomatoes and a pinch of salt and cook, covered, for 15-20 minutes. Finally, season with salt and pepper.