We're up here in Volcano Village on the Big Island and it's chilly enough to warrant the making of soup. This is surprisingly flavorful and can be put together in less than an hour. The recipe is my version of Judith Barrett's version of the cabbage soup recipe for the cabbage soup diet. There is no way I'm going on the diet. I'm just eating the soup!
1/2 Head of cabbage – cored and sliced
One fennel bulb – bite size pieces
Two celery stalks – sliced thinly
1/2 round onion
Five ginger slices
One 14.5 oz. can of chopped tomatoes
Five cups of water or stock
Kosher salt and cracked pepper to taste
1/4 fresh lemon
1/4 c. chopped fresh herbs – basil, fennel fronds, parsley
Put all ingredients through the water/stock into the pot and simmer for 45 minutes. If you like your veggies crunchier, simmer to taste. Then add salt, pepper, and lemon to taste. Add the fresh herbs right before you serve.