I read somewhere recently that one on the signs of getting older is if we find ourselves incorporating soups into our lives more often. I haven’t lost any teeth yet so I’m really not that old but I do find myself eating more soup only because it saves me time and it is a bowl of hearty nutrition—2 in 1!
I am someone who is prone to cold—that said in french would be frileuse. I’ve been working on my latest website with my newest partner ,Thea, this year. She also, is frileuse. It doesn’t matter that it’s cold in Paris now because you’ll probably find us under our duvet covers in the heat of summer too.
We work together rotating between our homes and soup is a common theme for lunch. It’s quick to make and it’s filling, especially when there’s a selection of cheese to go with, not to mention the fresh baked bread from the bakery you’ll find on every corner in Paris.
Best thing about soups is that you can make a ton and freeze the rest for another time. I like to scoop out personal batches and freeze them for the future, that is if there is any left!
Cozy Cabbage Soup
INGREDIENTS//Serves 4
• 3 cardamom seeds
• 1 teaspoon coriander seeds
• 3 garlic cloves, minced
• A small knob of fresh ginger, grated
• 1 litre vegetable broth
• 1.5 cups (195 grams) yellow split peas or Chana Dal
• 1 tin (400 grams) chopped tomatoes
• 450 grams cabbage, chopped
PREPARATION
Rinse your yellow split peas clean of the white foamy bit that rises.
INSTRUCTIONS
In a large Dutch oven, add some olive oil and sauté the first four ingredients together.
Add the vegetable broth and the yellow split peas. Bring it to a boil . Then turn the heat down to simmer and skim away as much white foam that rises to the top.
Add the tomatoes and cover with a lid. Let it cook for 15 minutes and then add the cabbage, cover, and let it simmer for another 20 minutes.