A few years ago, I went with friends to Pulp Kitchen for brunch. On the chalkboard sign outside was written the day's variables, including the following: 'Garbage Soup'. I was intrigued enough to order it. However, I soon realized that it was merely a communication and transliteration error with our Korean waitress. It was supposed to be cabbage soup, not some leftist, in-your-face, alternative cuisine that could be somehow nicknamed 'garbage soup'. No pomo deconstructionist meal here. It was an okay vege soup, however, but nothing to get super excited about. You may be wondering why I ordered soup for brunch. But I think I was pregnant at the time, and pretty much everything else on the menu gave me visions of heart-burn. My pregnancy was marked by rather extreme food aversions, which was probably why I thought something out of the ordinary would be more interesting than usual.
Back to the future, when I saw these enormous, very delicate green cabbages at the farmer's market, I was moved to make a 'garbage soup' of my own. Not because I am pregnant. I am not. I just like soup.
Onion, carrots, cabbage, a few duPuy lentils, then some cumin, turmeric, and marjoram later, a star was born. Not a party in your mouth, but a soothing bowl just right for the first hints of autumn. The spices are warming, and the veges are soothing. It made a lovely dinner with our herbed dinner muffins.
2 tbsp extra virgin coconut oil
1 1/2 cups finely diced onion (1 medium)
1 1/2 cups finely diced carrot (2 medium)
1/2 large green cabbage, chopped
1/2 cup duPuy lentils
3 tsp sea salt
1 tbsp cumin
1 tbsp turmeric
1/2 tsp chili powder
2 tbsp marjoram
6-8 cups of water
1. in a large pot over low heat, combine the spices, sea salt, onions, carrots, and coconut oil
2. add the lentils and cabbage and water
3. slowly simmer for a few hours
If you are a soup lover like me, this can be a nice dinner with herbed muffins or rustic bread.