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  • Seasonal local food recipe No 78: Savoy cabbage and coriander soup

    Posted on January 14th, 2011 Trish No comments

    From Sarah Raven’s Garden Cookbook. Based on a recipe by Irish chef Denis Cotter, she says it ‘has lots of different flavours, with a lovely after-bite.’

    Serves 6

    Preparation and cooking: 20 minutes

    Ingredients
    450g onions
    ½ savoy cabbage (about 400g)
    2 tbsp olive oil
    2 red or 4 green chillies, finely chopped
    4 garlic cloves, finely chopped
    about 5cm fresh root ginger, peeled and chopped
    2 tbsp coriander seeds, crushed
    800ml good vegetable stock
    400ml tin of coconut milk
    bunch of fresh coriander, chopped (optional)
    juice of 3 limes
    salt and black pepper

    Method
    Finely chop the onions and very finely shred the cabbage. Heat the oil in a pan, add the cabbage and onion and cook over a moderate heat for a couple of minutes before adding the chillies, garlic, ginger and coriander seeds. Continue cooking for about 5 minutes, stirring regularly, until the onion and cabbage are tender but still have a bite to them.

    Bring the stock to the boil in a separate pan and add it to the vegetables. Simmer for 5 minutes, then add the coconut milk, half of the fresh coriander (if using), the lime juice and finally salt and pepper.

    Serve the soup with extra coriander to taste.

    NOTE: chopped parsley could be substituted for the coriander.

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